add to shopping list Ingredients

1 1/4 cup raw sticky rice (sweet or glutinous rice).
3/4 cup very thick coconut milk for mixing with rice
1/4 cup Sugar
3/4 cup very thick coconut milk for topping the rice
1/8 tsp salt for the topping
1/2 tbsp salt for mixing with rice
1/4 tsp rice flour
6 medium mangoes -- peeled and sliced

Preparation

(1) Wash and rinse the sticky rice well.
(2) Add enough water to the rice so until the water is about 1/4" above the rice surface.
(3) Soak the glutinous rice in some water (just enough water to cover it) for 3-4 hours or over the night. This will make the sticky rice easier to cook.
(4) Cook rice in an automatic rice cooker or in a bowl in a steamer.
Do not open the rice until fully cooked (about 20-25 mins).
(5) Heat, on low, 3/4 cup of coconut milk in a small saucepan...and then..
(6) Add sugar and 1/2 tbsp salt and rice flour to the coconut milk and cook until dissolved.
(7) Remove from heat and pour into cooked rice.
(8) Stir to mix well and set aside to let stand for about 15 mins.
Heat the rest of coconut milk and add salt.
(9) Stir until the salt is dissolved. This makes the topping sauce.
(10) To serve, place sliced mangoes on a side of a serving disk.
(11) Spoon some seasoned sticky rice on the other side.
(12) Top the rice with 1 or 2 tsp of coconut milk and serve.

TIPS:

Try to use Thai sticky rice if possible. Do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top. This makes about 6 servings.

Post a Question or Comment

Post A Review