Coconut Milk Sticky Rice With Mangoes Recipe

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Coconut Milk Sticky Rice with Mangoes

Nicole Bredeweg

By
@nikkitten

I took a cooking class in Thai cuisine, and this was the dessert


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Comments:

Serves:

8

Method:

Stove Top

Ingredients

3 c
sticky rice, soaked overnight in water or thin coconut milk and drained
2 c
canned or fresh coconut milk
3/4 c
palm or brown sugar
1 tsp
salt
4
ripe mangoes (or peaches or papayas)

Directions Step-By-Step

1
Steam the sticky rice until tender (about 25 minutes).
2
Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
3
When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
4
Meanwhile, peel mangoes. Remove the seed (see YouTube for further instruction). Slice the flesh thinly crosswise.
5
To serve, place the remaining milk mixture in a bowl for extra sauce, as individual taste requires. Serve rice and mangoes in presentation or let guests serve themselves.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Rice/Grains
Regional Style: Thai
Hashtags: #thai, #steaming