Sticky

 

Sticky Rice with Mango

 

Mango on sticky rice is a traditional summer dessert because mangoes are in season during the summer months of April and May. Thailand has about 10-12 kinds of mangos.

 

For 4-5 Servings

Ingredients:

2		Tablespoons		Sugar
1		Cup		Sticky rice (Sweet Sticky Rice)
2		Pinches		Salt
1		Cup		Coconut milk  (click to order)
2		Mangos, peeled		Sliced in pieces before serving

 

¤         Peel and slice ripe mango and cover with plastic wrap in the refrigerator.

¤         Rub the rice between your hands several times and drain off the milky water; add clean water and repeat until the water is clear. Soak overnight in water to cover or, to save time, it can be soaked in hot water for 2 hours before steaming.

The Traditional Method Using a Steamer:
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheesecloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

The Microwave Method:

1.  Soak the sticky rice for 10 minutes in warm water in a bowl (or soak in tab water for  3-5 hours). Soaking the rice is very important.

2. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more). Cover the bowl with a dish and cook in microwave for at full power 3 minutes.

3. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
4. Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent.

Putting it together:
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

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