Sticky Rice With Mango And Coconut Cream

Name: Sticky Rice with Mango and Coconut Cream
Prep time: 00:30
Cook time: 00:30
Total time: 00:30
Yield: 1
Cuisine: Thai
Ingredients: Glutinous (sweet) rice 1 1/2 cups; Canned unsweetened coconut milk 1 1/3 cups; Sugar 1/3 cup; Salt 1/4 teaspoon; Sesame seeds (toasted lightly) 1 tablespoon; Mango (peeled, pitted, and cut into thin slices ) 1 large

Mango Sticky Rice Is A Traditional Thai Dessert Made With Glutinous Rice, Fresh Mango And Coconut Milk, And Eaten With A Spoon Or Sometimes The Hands.

30 Min Prep Time
30 Min Cooking time
1 Servings

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Ingredients

Method

Step 1

In A Bowl Wash Rice Well In Several Changes Of Cold Water Until Water Is Clear. Soak Rice In Cold Water To Cover Overnight.
Step 2

Drain Rice Well In A Sieve. Set Sieve Over A Large Deep Saucepan Of Simmering Water (sieve Should Not Touch Water) And Steam Rice, Covered With A Kitchen Towel And A Lid, 30 To 40 Minutes.
Step 3

While Rice Is Cooking, In A Small Saucepan Bring 1 Cup Coconut Milk To A Boil With 1/3 Cup Sugar And Salt, Stirring Until Sugar Is Dissolved, And Remove From Heat. Keep Mixture Warm.
Step 4

Transfer Cooked Rice To A Bowl And Stir In Coconut-milk Mixture. Let Rice Stand, Covered, 30 Minutes, Or Until Coconut-milk Mixture Is Absorbed. Rice May Be Prepared Up To This Point 2 Hours Ahead And Kept Covered At Room Temperature.
Step 5

While Rice Is Standing, In Cleaned Small Pan Slowly Boil Remaining 1/3 Cup Coconut Milk With Remaining 3 Tablespoons Sugar, Stirring Occasionally, 1 Minute. Transfer Sauce To A Small Bowl And Chill Until Cool And Thickened Slightly.
Step 6

To Serve, Mold 1/4 Cup Servings Of Sticky Rice On Dessert Plates. Drizzle Desserts With Sauce And Sprinkle With Sesame Seeds. Divide Mango Slices Among Plates.