Best Thai Coconut Mango Sticky Rice Recipes
THAI COCONUT-MANGO STICKY RICE
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
THAI COCONUT MANGO STICKY RICE
Steps:
- 1) Follow the instructions on the rice bag and cook the rice appropriately. A rice cooker is best but a small pot will do. 2) Toast the coconut at 300 degrees for 3 minutes or until it is a light golden brown. 3) When the rice is nearly done, combine the coconut milk, sugar and salt in a saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Remove from the heat. 4) Combine the coconut cream and brown sugar in a seperate sauce pan and bring to a simmer over low heat. Stir until the sugar dissolves, then set aside. 5) When the rice is done, let it rest for about ten minutes. Then pour the rice seasoning over the rice, and gently combine with a rice paddle or a rubber spatula. To serve: Fill a small ramekin with the rice and gently push it down with a rice paddle (or spatula). Invert it onto a plate, spoon some of the coconut sauce over the rice and then sprinkle 1 T of the toasted coconut on top. Spoon some of the diced mango around the plate. Repeat with the remaining three plates. For optimal flavor and texture, serve immediately or within an hour. After an hour the rice starts to become a little gummy.
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