Sticky Rice with Mango

Popular in many parts of Asia, sticky rice is formed into little bite-sized portions and used to pick up meats or dipped into different sauces. The Chinese use to eat the rice differently, not so sticky, from a bowl with the chop sticks.

We are going to give you a few instructions for sticky rice, which is prepared slightly different from the authentic Thai recipe.

Sticky Rice Cooking Instructions

  1. Remove the cooking vessel from the rice cooker.
  2. Place the rice in the vessel and run cold water over it.
  3. Continue running the water over the rice until the water is no longer cloudy.
  4. Drain the rice and return it to the vessel.
  5. Place your index finger on the rice surface and add water until it reaches the end of your first digit, (approx 1.5-2 cmís (1/2-3/4 inch) over the rice)
  6. Add a pinch of salt.
  7. Place the vessel in the rice cooker and cook as per manufacturers instructions.
  8. For an even stickier rice use a medium or short grain rice.

Sticky Rice with Mango

Ingredients:

  • 1 1/2 cups glutinous (sweet) rice
  • 1 1/3 cups well-stirred canned unsweetened coconut milk
  • 1/3 cup plus 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon sesame seeds, toasted lightly
  • 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

Preparation:

  1. Cook the rice as per the cooking instructions.
  2. in a small saucepan bring 1 cup of coconut milk to a boil with 1/3 cup sugar and salt, mixing until sugar is dissolved, and remove from heat. Keep the mixture warm.
  3. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  4. While rice is standing, in the cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  5. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
  6. Enjoy!

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