This recipe is overall pretty simple. I steamed the rice but I think it would easier and perfectly fine if you just used a rice cooker to cook the rice. Also, in the recipe I used it had a comment about soaking the rice overnight as opposed to 1 hour. Since the rice I made was a bit toothier than I wanted, I suggest soaking it overnight!
Thai Mango with Coconut Sticky Rice
Yields: 2 larger or 4 smaller servings
Original recipe here.
1 cup Thai sweet or sticky rice, available in Asian grocery stores
1 can coconut milk, unshaken
3 tbsn. raw or white sugar, divided
1 tsp. salt, divided
1/2 tsp. cornstarch
2 ripe mangos, peeled, seeded and sliced
toasted sesame seeds and mint, to garnish
Soak the sticky rice in some water overnight. When ready to use, drain the rice and rinse it thoroughly. Then pour 1 cup of water into a saucepan and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes. White the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: one thin one to mix into the rice itself and a thicker sauce to spoon over the top. Start by opening the can of coconut milk and spooning out the thick cream on top. Place the thicker coconut cream into a small bowl (you should have about 1/2 a cup). Pour the thinner, lighter coconut milk left in the can into a small saucepan (it will be a little over 1 cup). Stir in 2 tbsn. sugar and 3/4 tsp. of salt. Warm over medium heat, stirring frequently, for about 5 minutes. Do not let the sauce boil.
By now the rice should be done and the grains should be tender and shiny. Spoon the rice out into a bowl (the rice should be clumpy). Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring the coconut milk when it looks like the rice is saturated. You may not use all of the milk. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan and pour in the coconut cream. Stir in 1 tbsn. sugar and 1/4 tsp. salt. In a separate bowl, whisk together a few tsp. of water and the cornstarch. Whisk the cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes or until the mixture thickens considerably. Set aside. To serve, place about 1/3 cup of cooked sticky rice onto each plate, arrange mango sliced around it and top with the coconut sauce, sesame seeds and mint. Enjoy!
