Thai Mango Sticky Rice
Thai Mango Sticky Rice
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
Equipment
- Rice Cooker (Or a steamer)
Ingredients
- 3 cups Thai Sticky Rice (Not jasmine, it won't work)
- 2 cups coconut milk
- 1/2 cup sugar
- 4 mangos yellow, sweet, juicy ones
Instructions
- Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
- Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
- Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
- When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
- Eat and then repeat step four.
Video
