Thai Mango Sticky Rice

Ingredients

• 1.5 cups sticky rice (glutinous/sweet rice)
• 1.5 cups water
• 1 can (13.5 oz) coconut milk (full-fat canned)
• ½ cup palm sugar (or brown sugar)
• ½ tsp salt
• 2 whole ripe mangoes (firm but yielding)
• 2 tbsp sesame seeds (white or black)
• 2 tbsp coconut cream (reserved from can top)
• 2 tbsp dried mango (optional garnish, chopped)
• 1 tsp olive oil

Instructions

1. 1

   Rinse sticky rice in a fine-mesh strainer under cold water until water runs nearly clear, ~2 minutes.

2. 2

   Add rinsed rice and 1.5 cups water to a pot. Bring to a boil over medium-high heat, ~5 minutes.

3. 3

   Reduce heat to low, cover, and simmer until all water is absorbed and rice is translucent, ~15 minutes.

4. 4

   While rice cooks, pour coconut milk into a small saucepan. Scoop reserved cream from the top and set aside.

5. 5

   Add palm sugar and salt to the saucepan. Heat over medium, stirring until sugar dissolves, ~3 minutes.

6. 6

   Remove from heat. Pour hot coconut sauce over cooked rice. Stir gently to combine. Let rest 10 minutes.

7. 7

   Heat a dry skillet over medium. Add sesame seeds, shaking frequently, until fragrant and lightly golden, ~2 minutes.

8. 8

   Peel mangoes and slice flesh away from the pit. Arrange slices on a plate or cutting board.

9. 9

   Spoon sticky rice onto plates. Arrange mango slices alongside. Drizzle reserved coconut cream over rice.

10. 10

    Sprinkle toasted sesame seeds on top. Garnish with chopped dried mango if desired. Serve at room temperature.

Tools you’ll need

• fine-mesh strainer
• small pot with lid
• small saucepan
• dry skillet
• wooden spoon or rice paddle
• sharp knife
• cutting board

More recipes like this

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min

• 

  Beef Souvlaki with Lemon & Oregano

  35 min