Thai Mango Sticky Rice

IMG_0033Cooks in 40 minute Serves 4-5

•1 cup Thai glutinous rice, available at Asian food stores
•1-2 ripe mangos
•4-5 Tbsp. sugar
•1/4 tsp. salt
•300ml fresh (thick) coconut milk or 1 can if you can’t get fresh
•water (for boiling or steaming the rice)
Pandan leaves 3-4

1. wash & rince rice 3-4 times until clear water. Soak the rice in 1 cup of water for up to 4 hours.
2. Do not drain the rice.
3. Steam for 30 minutes,
4. boiled 3/4 cup water & coconut milk, pandan leaves & 1/4 tsp. salt, and 1 Tbsp. sugar. Stir this into the rice.
or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
5.To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
6.Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
7.To assemble, place a few ‘mounds’ of sticky rice in each serving bowl. Top with slices of teh mango, then pour sauce over.


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