My Husband and I spent many happy holidays in Thailand. This is my version of his favourite Thai mango sticky rice recipe that you can create from your home kitchen. Nothing complicated but if you like a different exotic sweet dessert – you could do this for your family and guests.
INGREDIENTS:
4 cups glutinous rice (or simply short grained rice – like paella rice)
150 – 200 gr white sugar (depends how sweet you like it)
1 – 2 teaspoon salt
2 mango (ripe, peeled – cut into half then each half sliced in two for each portion for presentation)
PRESENTATION:
Banana leaves (Optional – can buy at any Oriental shop, sealed and frozen in plastic)
crushed nuts ( I used crushed almond nuts – your choice)
Sprinkle of icing sugar
YOUR STARTING BOARD
Ensure you rinse your glutinous or short grained rice thoroughly in water – at least 5 or 6 times to get rid of the starch before cooking it.
Soak the rice in cold water for 4 hours or longer to get rid of more of the starch.
Boil your rice for about 10 – 15 minutes while you prepare your rice steamer – with 1/3rd level of boiling water in bottom level for the steam to drift up to your drained off al-dente rice, placed on the 2nd level with lid on. Like the example below. If you don’t have a steamer – no worries. You can place a sieve /colander over a deep pan of boiling water with a lid over the rice to steam effectively.
Let it steam gently for about 15 minutes. When still firm to the touch – leave aside to cool.
In the meantime, put your coconut milk, sugar & salt into a sauce pan.
Gently heat the mixture, while stirring very often until all the sugar has dissolved and brought to the boil. Let it boil for a few minutes then take off the heat.
Put your warm steamed rice into a bowl – preferably not a plastic one. Then gently add the coconut mixture, a large spoonful at a time, and stir into the rice. Make sure you don’t make the rice too soggy – just enough so you can see a good mix to ensure the rice is sticky enough. Leave aside in fridge to cool.
You might end up with excess coconut milk in the pan, no worries, it can be used in the final plating for presentation purposes.
Prepare your serving plate – I thought banana leaves presents this dish pretty well. Place the rice next to your sliced mango. You could just lightly spoon a little of some excess coconut milk over your rice of the final dish to make the rice glisten. I have garnished mine with crushed almond nuts and sprinkled icing sugar. However, no rules, so you can choose whatever you would like to garnish your dish with. Hope you enjoy!
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