Sticky rice with mango
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sweet rice |
| 1 | cup | Coconut milk |
| ⅓ | cup | + 2 tb sugar |
| ¾ | teaspoon | Salt |
| ¼ | cup | Coconut cream |
| 1 | each | Ripe mango |
Directions
Soak, rinse & steam the rice. Set aside.
In a small pot, over medium heat, combine coconut milk, ⅓ c sugar & ½ ts salt & cook, stirring constantly, 3 to 4 minutes. Pour ¼ c of this mixture over the warm rice & toss gently until just combined.
Cover & set aside for 30 minutes.
In another small pot, over medium heat, bring remaining sugar, salt & coconut cream to a boil. Cook uncovered, stirring frequently, for 5 to 8 minutes.
Mound the rice on an oval shaped platter & drizzle with coconut cream mixture. Peel, halve & cut mango into ½" thick sloces. Place next to rice on platter.
Grace Young, "The Best of Thailand: A Cookbook"
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