One of my favorite desserts of all-time. I never get Thai take-out without ordering two orders – one for me and one for Matt. We can’t share just one, it’s too good.
Coconut-Mango Sticky Rice
Serves 4
1 1/2 cups glutinous rice, soaked overnight or at least 6 hours
1 cup sugar
1 15-ounce can coconut milk
1 1/2 teaspoons salt
2 mangos, peeled and thinly sliced
Ingredient tips
Glutinous rice is also called sweet rice and can be found at Asian markets. Make sure to buy the short grain version as opposed to the long grain. If you don’t want to make an extra trip to the store, Arborio (risotto) rice works just as well.
Drain soaked rice and place in a steamer lined with cheese cloth. Steam until grains are soft, about 20-25 minutes.
While rice is steaming, combine coconut milk, sugar and salt in a bowl. Microwave for 2 minutes to dissolve sugar and salt; mix well and set aside.
When sticky rice is tender, transfer to a large bowl and add coconut milk mixture. Stir to incorporate and cover with plastic wrap. Set aside for 15 minutes or until rice has absorbed the sauce.
To serve, place a mound of sticky rice in a bowl or on a small plate and top with mango slices.
