Mango Sticky Rice
It's an iconic Thai dish. You can get it nearly everywhere in Thailand. In theory it's a dessert but it's very filling so it can be easily treated as a main dish. We fallen in love with it and started to not only buy it every time we're in Thailand but also making it ourselves.
Soak rice in a cup of water for about 30 minutes.
Start Timer: 30 Minutes
Do not drain it.
This is an important step. The rice will not get sticky and may remain under-cooked if you skip soaking.
After soaking add another 1/2 cup of water, 1/2 can of coconut milk, salt and 1 tablespoon brown sugar. Stir well.
Boil rice on low heat about 20-30 minutes or until the liquid is absorbed by the rice.
Start Timer: 20 Minutes
Turn off the heat but let the rice sit under the lid for another 5 minutes.
Well prepared rice should be mushy sticky and soft.
Heat the remaining coconut milk over a low heat, add salt and sugar, stir well until sugar dissolved and remove from the heat right after. Do not boil it.
Peel the mango and cut it length ways as close to the stone as possible. Discard the stone and mango cut into cubes.
Put a rice on the plate, add mango next to it and pour coconut cream prepared earlier over it.
For additional taste and decoration you can sprinkle it with crushed peanuts.
If you an't find glutinous rice you can use regular one. To make it more sticky try to soak it overnight in water or add a little more water for cooking. It won't be as sticky as glutinous rice but good enough.
Other option (and the best substitute) is to use sushi rice.
Ingredients
Directions
Soak rice in a cup of water for about 30 minutes.
Start Timer: 30 Minutes
Do not drain it.
This is an important step. The rice will not get sticky and may remain under-cooked if you skip soaking.
After soaking add another 1/2 cup of water, 1/2 can of coconut milk, salt and 1 tablespoon brown sugar. Stir well.
Boil rice on low heat about 20-30 minutes or until the liquid is absorbed by the rice.
Start Timer: 20 Minutes
Turn off the heat but let the rice sit under the lid for another 5 minutes.
Well prepared rice should be mushy sticky and soft.
Heat the remaining coconut milk over a low heat, add salt and sugar, stir well until sugar dissolved and remove from the heat right after. Do not boil it.
Peel the mango and cut it length ways as close to the stone as possible. Discard the stone and mango cut into cubes.
Put a rice on the plate, add mango next to it and pour coconut cream prepared earlier over it.
For additional taste and decoration you can sprinkle it with crushed peanuts.
If you an't find glutinous rice you can use regular one. To make it more sticky try to soak it overnight in water or add a little more water for cooking. It won't be as sticky as glutinous rice but good enough.
Other option (and the best substitute) is to use sushi rice.
