COCONUT STICKY RICE WITH MANGO
4 to 6 servings
This Thai specialty is very easy to make at home. Purchase 1 mango for every 2 servings.
Soak in water to cover by 2 inches for at least 3 hours or overnight:
- 2 cups Thai sweet or sticky rice
Drain the rice. Place a steamer basket or steamer insert in a saucepan with 1 inch of water in it. Put the soaked rice in the basket, cover the pan tightly, and steam until the rice is tender, about 20 minutes. While the rice cooks, combine in a small saucepan:
- One 13 ½-ounce can unsweetened coconut milk
- ⅓ cup packed palm sugar or dark brown sugar
- 1 teaspoon salt
Stir over medium-low heat until the sugar is dissolved and the mixture is steaming.
Once the rice is cooked, transfer to a bowl and stir in ¾ cup of the coconut milk mixture. Cover and let sit for 10 minutes. Pack the rice into small bowls and unmold into neat mounds on plates. Serve with:
- 2 or 3 ripe mangos, sliced
Drizzle with more of the coconut milk mixture. If desired, sprinkle with:
- (Toasted sesame seeds)