My time spent backpacking Thailand was never complete without at least 2-3 mango sticky rice a day. It. could be one of my all time fave desserts. I had to learn how to make it at home, so this one really takes me back. If you’ve never tried this before, make it now. The texture of this rice is my dream.
ingredients
- 1 1/2 cups of glutinous rice
- Pinch of salt
- 1 can of coconut milk - full fat
- 1/4 -1/3 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1 ripe mango, sliced, use the pit meat to mix in the rice
Directions
- Rinse the rice three times until the water runs clear. Place in a bowl with 1 cup of water. Cover with plastic wrap and let sit in the fridge for 2-3 hours to overnight. Strain and place the rice in the rice cooker with 2/3 cup of water. Let steam for 25-30.
- Make the coconut milk. Place the coconut milk in a pot with the sugar, a pinch of salt and bring to a simmer. Add in the cornstarch and bring to a simmer. Let simmer on low to thicken. Remove from the heat. Check for seasoning. If you like it sweeter, add in more sugar.
- Slice the mango and scrape the extra meat from the pit. Chop that meat and when the rice is done, fold the chopped mango into it. Place that rice in a bowl and the sliced mano next to it. Pour over the coconut sauce and serve.