Before making this Thai-style sweet and sticky rice with mango recipe, be warned: You cannot use plain white rice to make this! You need to get sticky rice, also called sweet rice, from any Asian market. You may even find it in the International section of your local grocery store.
Makes 4 servings
1 cup Sticky Rice
2x 14oz. cans Coconut Milk.
3/4 cup & 1/2 cup Sugar
2t & 1t Salt
Soak rice in water for at least 4 hours, then drain.
Do not shake cans of coconut milk or mix the cream that has risen to the top.
Use a spoon and skim off 8oz of coconut cream. Set aside and save for sauce.
Save 8oz of coconut milk. Set aside the remainder.
Peel the mangoes. Remove the meat and cut into strips.
Catch any juices from the mangoes and save.
Combine water, coconut milk, 3/4 cup sugar and 2t salt. Stir thoroughly.
Add rice and coconut milk mixture to a pot.
Cook rice over MEDIUM heat until thick.
Remove your pot from the heat and cover tightly.
Let steam for about 30 minutes.
Place coconut cream, 1/2 cup sugar, and 1t salt in a pot.
Heat pot over LOW heat, stirring constantly until the sugar and salt are dissolved. Bring mixture to a boil.
Remove 3/4 cup of sauce and set aside. Keep warm.
Pour the remainder of sauce over the cooked rice and allow it to soak in.
Serve equal portions of cooked rice in small bowls.
Place mango slices on top or next to the rice.
Spoon generous amounts of sauce over the top.
Sticky Rice is also called Sweet Rice and is available in most Asian markets.
You can cook your ice in an automatic rice cooker. Leave it covered to steam for 15 minutes after the cooking cycle is done.