We love ethnic foods, and especially desserts! One of our favorites during summer is the mango sticky rice that appears on the menu at local Thai restaurants. This recipe comes from Jun, a food blogger in Indonesia. We’ve adapted it for American measurement purposes. Try it for your next Sunday dinner party-we’re sure it will be a hit with guests!
Thai Mango Sticky Rice Recipe
Makes 4 servings
- 1 mango, peeled and sliced
- 1 2/3 cups sticky rice or basmati jasmine rice, soaked overnight
- 1 cup + 1 tbs coconut milk
- 3/4 cup sugar
- 1/4 tsp salt
- 2 tbsp white sesame seeds, toasted
To prepare the sauce, combine coconut milk, salt and sugar in a small saucepan and bring them to a full boil. Keep the coconut milk syrup boiling for a couple of seconds and turn off the heat. Set aside to cool down.
Prepare rice steamer. Steam sticky rice over high heat for about 45 minutes, or approximately 25-30 minutes, if using an electric steamer. Once cooked, transfer sticky rice to a large mixing bowl. Pour 2/3 of the coconut milk syrup onto the rice and mix evenly with a wooden spatula. Cover the bowl and let stand at room temperature for an hour, to absorb liquids.
To serve, scoop or form approximately 1/2 cup of rice on a plate or small bowl. Serve with sliced mango and coconut milk syrup.