From the kitchen
Traditional Thai Mango Sticky Rice
Sweetened glutinous rice soaked in warm, salted coconut milk, served with fresh mango slices.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Glutinous (Sticky) Rice, soaked overnight
- 1 can (13.5 oz) Coconut Milk, divided
- 1/3 cup Sugar
- 1/2 tsp Salt
- 2 ripe Mangoes, sliced
- 1 tbsp Toasted Sesame Seeds
Method
- Drain the soaked rice and steam over simmering water, lined with cheesecloth, for 20 to 25 minutes until tender and translucent.
- While the rice steams, warm three-quarters of the coconut milk with the sugar and salt in a small saucepan until the sugar dissolves. Do not boil.
- Pour the warm sweetened coconut milk over the hot cooked rice and stir gently to combine. Let sit, covered, for 15 to 20 minutes to absorb.
- Warm the remaining coconut milk separately to spoon over the rice just before serving.
- Serve the rice with fresh mango slices, drizzled with the reserved coconut milk and toasted sesame seeds.
Kitchen note
Warming, not boiling, the coconut milk before it meets the hot rice is what gives this dish its signature glossy, unbroken sheen — a hard boil at this stage is the most common reason home versions turn out oily instead of creamy.
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