SWEET STICKY RICE WITH MANGOES AND SESAME SEEDS
My favorite dessert when I'm at a Thai restaurant or I've just had sushi is the sticky rice with coconut milk. I was so excited to find this recipe in Food and Wine June 2009. I used a Basmati rice (like you would use for sushi), but I'm not an expert on Thai sticky rice. I think you can even buy the rice already cooked, but this is really a simple concoction. I didn't have mangoes but used fresh peaches instead and still LOVED IT! This is a recipe I'll definitely make again. Personally, I'd use a little less salt in the Rice (1/2 tablespoon instead of a tablespoon), but that's a personal preference. Don't be alarmed by the total prep time because this is not a labor intensive recipe.
Provided by AmyZoe
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce: In a medium saucepan, combine the coconut milk with the sugar and salt.
- Bring to a simmer and cook over moderate heat until thickened slightly, about 10 minutes.
- Transfer the mixture to a sauceboat and let cool to room temperature, about 1 hour.
- Meanwhile, prepare the rice. In a large microwave-safe bowl, cover the sticky rice with water and let soak for 1 hour.
- Drain the rice and return it to the bowl.
- Add 2 1/4 cups water and cover the bowl with plastic wrap.
- Microwave the rice on high power for 5 minutes.
- Pull back the plastic wrap and stir the rice.
- Replace the plastic wrap and microwave the rice for another 5 minutes.
- Pull back the plastic wrap to stir the rice a second time.
- Replace the plastic wrap and microwave until the rice is just tender, about 3 minutes longer.
- Let stand, covered, for 5 minutes.
- In a small saucepan, combine the coconut milk with the sugar and salt and bring to a simmer.
- Pour the hot coconut milk over the rice, folding until just combined.
- Spoon the rice into bowls.
- Top with the mango and sesame seeds and serve, passing the sauce at the table.
Nutrition Facts : Calories 484.9, Fat 19.6, SaturatedFat 16.3, Sodium 1324.4, Carbohydrate 73.8, Fiber 2.8, Sugar 22.5, Protein 6.3
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