Thai Coconut Sticky Rice with Mango
- 1 cup sticky rice (a.k.a. glutinous, sweet rice)
- 1/2 cup water
- 2 1/2 tbs raw or white sugar, divided
- 1 14 oz. can coconut milk (unshaken), separate the cream from liquid
- 1 tsp salt
- 1/4 tsp corn starch
- 2 ripe mangos, diced or sliced
Open the unshaken can of coconut milk, you will notice that the cream will be on the top. Spoon the cream part into a small bowl for later use. Depending on the brand you use, you might get more cream than milk (due to fat content varies with each brand).
Soak the 1 cup of sticky rice with enough water to cover for about 1-2 hours. Rinse the soaked rice several times and drain well. Place the sticky rice in the rice cooker and add 1/2 cup of water and 1/2 cup of coconut milk liquid. Press the start button and when the cooker switched from cook to warm, let the rice sit in the cooker for about 5 minutes.
You will have to make two sauces, one to mix into the rice and one thick sauce to spoon onto the mango and rice.
Thin sauce for rice: heat up 1 cup of the liquid coconut milk with two tbs of sugar, 3/4 tsp salt until the sugar dissolves. Mix the cooked sticky rice into the thin sauce and let the rice sit in the pot for about 15-20 minutes or until the rice absorbs all the liquid.
Thick topping sauce: in a small sauce pan, heat up 1/8 tsp salt, 1/2 tbs sugar and 1/2 cup coconut cream. In a separate bowl, whisk together a few teaspoons of water and the cornstarch. Whisk this cornstarch slurry into the coconut cream mixture and cook over low heat for about 3 minutes.
To serve, spoon 1/3 cup of coconut sticky rice onto a plate and arrange mango on top of the rice. Spoon couple tsps of the thick topping sauce on top of the mango and rice.
|Separating cream from milk|
|1/2 water, 1/2 coconut milk|
|Ready to cook!|
|Cooked sticky rice with thin sauce.|
|Let it sit for 15 minutes.|
|It's nice and thick!|
|Put as much or as little mango on top of the rice.|