Mango Sticky Rice

 

This is a very yummy dish from Thailand. The moment I had it there, I was determined to prepare it at home.

Ingredients

For sticky rice:

1 cup glutinous rice, Indrayani rice is good

2 cups water

¾ cup coconut milk

1/3 cup sugar

A pinch of salt

For coconut sauce

¾ cup coconut milk

2 tbsps sugar

A pinch of salt

1 tsp corn flour mixed with 1 tbsp water

While serving

1 or 2 ripe sweet mangoes

1 tbsp toasted sesame seeds

Instuction

-          Wash the rice nicely  at least 4 times, soak in water for 4 hours

-          Pressure cook the rice with 2 cups water, cool and open

-          While the rice is being cooked, Heat water in a pan and keep a bowl with the coconut milk and sugar in the water. Keep medium flame and stir the coconut milk till the sugar dissolves.

-          Remove from heat, add a pinch of salt and mix.

-          Pour this warm coconut milk mixture over the cooked rice and mix gently

-          Cover the rice and let it sit for 15 minutes, letting it absorb all the liquid.

-          Now prepare the coconut sauce, which will be poured over the rice while eating

-          Heat water in a pan, pour coconut milk , 2 tbsps sugar in a bowl and keep inside the pan with boiling water.

-          Keep stirring, when the sugar dissolves, add the corn flour water mix.

-          Keep stirring till the sauce thickens and the corn flour is cooked.

-          Remove from heat and pour into small cups.

-          Toast the sesame seeds.

       Serving

-          Peel and slice the mangoes. Arrange nicely on one side of the serving plate.

-          Pack the sweet sticky rice onto a small bowl and invert it onto the serving plate and garnish with toasted sesame seeds

-          Keep the small cup with coconut sauce also on the plate and serve.