Sticky Rice & Mango Recipe

Thai desserts are called 'kanom' in Thailand. Sticky rice and mango is a marketplace favorite and not to be missed if you visit the country! It is my favorite!

Ingredients:

2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
2 cups coconut milk, canned or freshly prepared
A pinch of salt
4 tablespoons of sugar
2 large ripe mangoes, peeled and sliced

Preparation:

1. In a saucepan bring to a boil: rice, 1 1/4 cups coconut milk, salt, 2 tablespoons sugar and 1 1/4 cup water. Stir.
2. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 5 minutes.
3. Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through.
4. While rice is cooking, take the rest of the coconut milk (3/4 cup) and the remaining 2 tablespoons of sugar and bring to a boil. Then remove and place in separate bowl for garnish.
5. Mold the cooked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature.
6. At serving time unmold onto a plate and top with mango. Drizzle with coconut milk mixture you made earlier.
   

Sticky rice and mango served at a street vendor in Phuket