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FOR YOUR TABLE

Thai Mango Sticky Rice

Recipe and image courtesy of Diana Alshakhanbeh (littlesunnykitchen.com)

  • 1 cup glutinous (sticky) rice
  • ½ cup coconut milk
  • 2 Tbsp sugar
  • ½ tsp salt
  • 2 mangoes, peeled and pitted

    • COCONUT SAUCE

  • ½ cup coconut milk
  • 2 Tbsp sugar
  • ¼ cup plus 2 Tbsp water, divided
  • 1 Tbsp cornstarch
  • 1 tsp toasted sesame seeds (optional)

    Soak rice, covered, in water overnight; rinse and drain. Layer the washed rice on a piece of cheesecloth and fold the cheesecloth around the rice. Place in a steamer, and steam for 20 minutes.

    In a bowl, mix the coconut milk, sugar and salt; set aside.

    Remove the steamed rice from the cheesecloth and place in a bowl. Pour the coconut milk mixture over it; mix well. Allow the rice to soak up the sauce for 20 to 30 minutes. Meanwhile, slice the mangoes into thick slices.

    Prepare the coconut sauce: In a small saucepan, combine the coconut milk, sugar and ¼ cup water, and let it reach a simmer (do not boil). Make a slurry by blending the cornstarch with 2 Tbsp of water. Whisk this into the hot coconut milk. Cook for a couple of minutes until the sauce slightly thickens.

    Serve the rice on a plate or in a bowl, arrange the mango slices on the side and drizzle with sauce. Sprinkle with sesame seeds if desired. Makes 4 servings.