Recipe by RIDiver
One of the most delicious things I brought back from my trip to Thailand last year. Best with super sweet Thai mangoes, but it's still wonderful with mangoes you can find at your supermarket - make sure they're ripe!
Top Review by ChefWantABe
Gosh this was so good!I think the addition of the salt really made the flavors pop.Tastes as good as what I ordered in the restaurants...and I am from Hawaii so I have had my share of Thai food! Moi ono!Thanks for posting!
- 1 1⁄2 cups sticky rice (can be found in Asian markets, but any sweet glutinous rice such as Thai Jasmine or sushi rice can b)
- 1 (14 ounce) can coconut milk
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
Directions See How It's Made
- Rinse rice several times until the water runs clear. Soak in water above the level of the rice 6-8 hours or overnight. Steam rice until soft (or you can boil it in lots of water until it's translucent and soft). It WILL be sticky - it's supposed to be.
- In the meantime, pour coconut milk into a saucepan and add salt and sugar. Heat just to a slow simmer - do not boil, as it will curdle. Remove from heat and reserve 1/3 cup to use as a sauce. Peel and slice mango.
- When rice is done, pour remaining sauce over the rice and allow to sit until all sauce is soaked into rice.
- To serve, scoop out a mound of sticky rice and serve with sliced mangoes on the top or the side. Use reserved sweetened coconut milk as a sauce if desired. Can also garnish with sesame seeds if desired. Best (in my opinion) eaten either room temperature or warm.