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Coconut Sticky Rice with Mango
[Photograph: Carrie Vasios]
Check out other recipes from Serious Entertaining: Southeast Asian-Inspired Summer Dinner »
Adapted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid.
The traditional way to steam sticky rice is in a conical steamer basket; other stove top methods can be used. I've included the directions for a microwave, but use the method of your choice.
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 1 hour 20 minutes, plus overnight for soaking rice |
Ingredients
- 1 1/2 cups sticky rice
- 1 cup unsweetened coconut milk
- 1/2 cup turbinado sugar
- 1/2 teaspoon salt
- 2 mangos, sliced
- 8 mint leaves, optional, for garnish
Procedures
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1
Put sticky rice in a small bowl and cover with cold water. Let soak overnight, then drain.
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2
Place sticky rice in a microwave safe bowl. Cover with four cups of cold water. Cover bowl with a plate. Microwave rice for 3 minutes, then stir. Continue to microwave and stir in three minute intervals until rice is fluffy and sticky and has absorbed all the water, about 10-12 minutes.
-
3
Place coconut milk in a medium saucepan. Turn heat to medium and cook until milk is heated through but not boiling. Add sugar and salt and stir until both are dissolved.
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4
Move rice to a large bowl. Cover with coconut milk and stir until rice begins to absorb liquid. Let rice stand for one hour, stirring occasionally.
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5
To serve, top rice with pieces of mango. Garnish with mint if desired.
