Thai Mango and Sticky Rice
Ingredients
- 1 cup Thai sticky or sweet rice
- 1 can full-fat coconut milk
- 1/2 cup sugar
- sea salt or kosher salt
- 2 teaspoons cornstarch
- 2-3 ripe mangoes
- 2-3 tablespoons toasted sesame seeds
Instructions
- Cover the rice with water to a few inches deep and let sit for an hour or overnight. Drain and put in a steamer or pressure cooker, steaming for about 20 minutes or cooking on high pressure for about 10 minutes, until soft but still chewy.
- Stir the coconut milk to combine, then heat half of it in a small saucepan to a simmer. Whisk in half the sugar and a large pinch of salt. Pour over the rice in a large, heat proof bowl and stir well to combine. Let sit for about 20 minutes until all the liquid is absorbed.
- Heat the remaining coconut milk to a simmer, then use a few spoonfuls to make a slurry with the cornstarch. Whisk this into the coconut milk with remaining sugar and another large pinch of salt, stirring and simmering a few minutes until thickened.
- Heap sticky rice on a platter or plates, arrange peeled and sliced mangoes around it, and drizzle with the coconut cream. Sprinkle with sesame seeds and serve immediately.
Notes
