Coconut Milk Sticky Rice With Mangoes
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Steam the sticky rice until tender (see Editor's Notes, below)
2
Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot
3
Do not boil
4
Add the sugar and salt and stir to dissolve completely
5
When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest
6
Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend
7
Meanwhile, peel the mangoes
8
The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible
9
One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center — your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward
10
Repeat on the other side of the pit, giving you two hemispherical pieces of mango
11
(The cook gets to snack on the stray bits of mango still clinging to the pit
12
) Lay each mango half flat and slice thinly crosswise
13
To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it
14
Top with a sprig of mint or basil if you wish
15
Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves
16
Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish
17
Steam the sticky rice until tender (see Editor's Notes, below)
18
Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot
19
Do not boil
20
Add the sugar and salt and stir to dissolve completely
21
When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest
22
Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend
23
Meanwhile, peel the mangoes
24
The mango pit is flat and you want to slice the mango flesh off the pit as cleanly as possible
25
One at a time, lay the mangoes on a narrow side on a cutting board and slice lengthwise about 1/2 inch from the center — your knife should cut just along the flat side of the pit; if it strikes the pit, shift over a fraction of an inch more until you can slice downward
26
Repeat on the other side of the pit, giving you two hemispherical pieces of mango
27
(The cook gets to snack on the stray bits of mango still clinging to the pit
28
) Lay each mango half flat and slice thinly crosswise
29
To serve individually, place an oval mound of sticky rice on each dessert plate and place a sliced half-mango decoratively beside it
30
Top with a sprig of mint or basil if you wish
31
Or, place the mango slices on a platter and pass it around, together with a serving bowl containing the rice, allowing guests to serve themselves
32
Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl or cruet, and pass it separately, with a spoon, so guests can spoon on extra as they wish
33
Notes: You can substitute black Thai sticky rice for half the white rice
34
Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice
35
Cooking will take 10 minutes longer
36
Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out
37
Rewarm it the next day by steaming or in a microwave
38
You can substitute black Thai sticky rice for half the white rice
39
Soak the two rices together; the white rice will turn a beautiful purple as it takes on color from the black rice
40
Cooking will take 10 minutes longer
41
Unlike plain sticky rice, Coconut Milk Sticky Rice has enough moisture and oils in it that it keeps well for 24 hours, in a covered container in the refrigerator, without drying out
42
Rewarm it the next day by steaming or in a microwave