Mango Sticky Rice (Thai Dessert)
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1 1/2 cglutinous (sweet) rice or short-grain white rice
1 1/3 ccanned unsweetened coconut milk, well-stirred
1/3 cgranulated sugar
3 Tbspgranulated sugar
1 largemango, peeled and cut into thin slices (at least 24)
6 Tbsptoasted coconut (for garnish)
6 sprig(s)fresh mint (for garnish)
How to Make Mango Sticky Rice (Thai Dessert)
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice overnight in cold water (enough water to cover rice completely).
- Drain rice in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam the rice, covered with a kitchen towel and a lid, for 30 to 40 minutes, or until tender. Check water level in pan occasionally, adding more water if necessary.
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved. Remove pan from heat, and keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Cover, and let rice stand for 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in another small saucepan slowly boil remaining 1/3 cup coconut milk with 3 tablespoons sugar, stirring occasionally, for 1 minute. Transfer sauce to a small bowl and chill until cooled and slightly thickened.
- To serve, divide the rice into 6 portions. Scoop rice into small ramekins (or measuring cups), and invert onto dessert plates, forming a rice mound. Drizzle sauce over the rice mounds, and sprinkle coconut on top and garnish with mint (if using). Arrange mango slices among the plates, and serve.