Thai Sweetened Sticky Rice And Mango6-8 servings
Thai Sticky Rice (Long Grain Sweet Rice) 2 Cups
Sugar 1/2 Cup
Salt 1 teaspoon
Coconut milk 1 cup
Medium Yellow Mangoes 5
Cooked Coconut Milk 2 tablespoons
Method:
Cook 2 tbsp coconut milk over low heat. It will thicken just slightly. Set aside.
Soak the sticky rice in water for 5 hours. Strain, and place the sticky rice in bamboo basket steamer (for sticky rice). Cook for 25 minutes or until done. Ellen's note: line your regular steam with cheesecloth if it will not hold the rice. Use a LOT of water, don't uncover the rice, add only boiling water if you need to add more water.
In a mixing bowl dissolve sugar and salt in 1 cup coconut milk, crumble in the steamed sticky rice, and stir slowly until well mixed. Cover and let stand for 15 minutes.
Peel the mangoes off the stone and slice. Place on a serving plate.
Spoon the cooked sticky rice beside the mango. Drizzle on the reserved cooked coconut milk, serve.
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