Sticky Coconut Rice and Fresh Mangoes
- 1 ¼ cups water
- 1 cup Thai long-grain sticky rice, soaked in warm water for 1 hour and drained (Adaptation note: I used California Calrose rice, a medium-grain sticky rice, and washed but didn’t bother soaking)
- 2 tablespoons sugar
- 2/3 cups unsweetened coconut milk (Chaokoh)
- ¼ cup sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 medium to large ripe mangoes, peeled and cut into slices
- 2 tablespoons sesame seeds, lightly toasted
- If you have a rice cooker, mix together the 1 ¼ cups water and 2 tablespoons sugar, and combine with the rice. While the rice cooks, prepare the coconut sauce.
- If you do not have a rice cooker, bring the water to a boil in a medium saucepan. Quickly stir in the rice and add the 2 tablespoons sugar. Let boil for 2 minutes, then reduce the heat to very low. Cover and simmer only until the water has evaporated and the rice is tender, 8 to 10 minutes. Remove pan from heat and let sit for 20 minutes. Uncover and fluff rice with a fork or chopsticks. Set aside.
- Prepare the coconut sauce: in the small saucepan with the coconut milk reserved from before, add the ¼ cup sugar, vanilla, and salt. Bring to a boil.
- In a small bowl, mix the cornstarch and 1/3 cup water and stir until dissolved. While the coconut sauce is simmering, slowly drizzle in the cornstarch mixture and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.
- Drizzle the coconut sauce over the rice a few tablespoons at a time to taste.
- If you’re serving this as a dessert, place a small mound of sticky rice (about ½ cup) in the center of a serving plate and surround with mango slices. Drizzle some more coconut sauce over each mound and sprinkle with sesame seeds.
Excerpted from The Best of Vietnamese and Thai Cooking by Mai Pham
Recipe Source: LickMySpoon.com.
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