Thai Mango Sticky Rice

 

I made a few modifications to this recipe:

1)     Halved the recipe for rice  (3/4 cup rice, 1 cup water, ¾ cup coconut milk, ½ cup sugar, ¼ salt) and that was enough rice for 3 mangoes .

2)     Cooked rice in rice cooker.

3)     Did not make coconut sauce

 

 

Thai Mango Sticky Rice (~from allrecipes.com)

Ingredients

·        1 ½ cups uncooked short-grain white rice

·        2 cups water

·        1 ½ cups coconut milk

·        1 cup white sugar

·        ½ teaspoon salt

·        ½ cup coconut milk

·        1 tablespoon white sugar

·        ¼ teaspoon salt

·        1 tablespoon tapioca starch

·        3 medium (blank)s mangos, peeled and sliced

·        1 tablespoon toasted sesame seeds

 

Directions

1.      Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

2.      While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

3.      Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.

4.      Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.