Sweet Sticky Rice With Mangoes and Sesame Seeds Recipe #380279
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 mangos 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.
by AmyZoe
1½ hours | 30 min prep
SERVES 8
Sauce
- 2 cups unsweetened coconut milk
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
Rice
- 2 1/2 cups thai sticky rice
- 1 cup unsweetened coconut milk
- 1/2 cup sugar
- 1 tablespoon kosher salt
- 2 mangoes (peeled, pitted, and coarsely chopped)
- 2 tablespoons sesame seeds, toasted
- 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 pastic 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.
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5 stars