Thai Sticky Coconut Rice with Mango

By Newfie



1 1/4 cups dry sticky rice, soaked for an hour in water and drained
1 cup water
1 can coconut milk (unsweetened)
1/2 cup sugar
1 tsp salt
1 large ripe mango

After rice has been soaked and drained, put in a saucepan with 1 cup of water, coconut milk, sugar, and salt and bring to a boil. Simmer for 8-10 until most of the liquid has absorbed. Transfer rice to a steamer and steam for about 15-20 minutes. Transfer rice into dessert bowls or saucers to mold and cover well until serving.

I remember having this dessert at a restaurant once where the rice was served warm, with cold fresh sliced mango served alongside it. This was logistically awkward since I was bringing it to someone’s apartment, so I ended up molding the dessert into individual plastic bowls with equal amounts of chopped mango at the bottom of the bowls, and the rice piled and pressed on top of it. I just had to turn the bowl upside down onto a dessert plate to serve it.

(makes 5-6 servings)