Yum! This is my favorite dessert in the world. In fact, I made an entire dinner of curry and sticky rice just so I could justify this dessert. I generally see it at Thai restaurants, and I have no idea if I’m making it authentically, but this is the way I like it:
– 2 cups cooked Thai sticky rice (see below)
– 1-2 mangoes, depending how much you want
– pinch of salt
– 1 tb sugar
– 2 cups coconut milk
– optional garnishes: roasted sesame seeds (the black ones look pretty on it, though in this photo they kind of look like bugs), mint leaves, basil leaves
1. Cook the sticky rice: I’ve described the rice a bit better in my previous post. Basically, you need to soak it overnight, or early morning before the night you cook it, with plenty of cold water to cover. If it’s quite hot in your house, you might need to set it in the refrigerator to make sure nothing ferments – especially if you are prone to forgetting about it for over a day like I have… Then, drain the rice and set in a cheese-cloth-lined sticky-rice steamer basket. Drape extra cheesecloth over the top of the rice so that you will be able to turn the whole thing later. Boil about 2 inches of water in the pot, set the basket over the water, and put a lid over it. Turn the heat down to a simmer. After 10 minutes, take the lid off, pull the basket out of the pot, and flip the rice. You’ll be able to do this by shaking the bamboo piece a few times. Put the steamer back over the pot with the lid on it, and cook for another 10-20 minutes, tasting for doneness. It should be firm but not crunchy. Empty the rice into a bowl.
2. Peel and slice the mango, being careful of the pit.
3. Heat the coconut milk with the sugar and salt just until the grains of salt and sugar dissolve. Pour this over the rice and stir gently. Place about 1/2 cup of rice on each plate, top with mango and garnishes. Enjoy!