Mango on Sticky Rice

By ngteller

Beth's favorite dessert!

Ingredients

• 1 mango, peeled
• 2 tbsp sugar
• 1 cup rice (sticky rice if cooking traditional method)
• 2 pinches of salt
• 1 cup coconut milk

Details

Servings 2
Preparation time 5mins
Cooking time 35mins
Adapted from thaitable.com

Preparation

Step 1

First cook the rice. You can either cook 1 cup (raw) white rice in a rice cooker or cook 1 cup (raw) sticky rice the traditional way. If using sticky rice, see below.

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Peel and slice ripe mango. Place sticky rice on a small plate and top with mango. Spoon the coconut milk on top of the mango and sticy rice.

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The Traditional Method Using a Steamer:
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.