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.
- 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
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.