Wednesday, September 24, 2008
Thai Coconut-Mango Sticky Rice
This is one of my favorite desserts and I like it so much because it's just different but so addicting. The rice doesn't come out quite as sticky as the kind you'd get in a Thai restaurant but it's still just as good and satisfying!
1/2 cup jasmine rice or other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced
1.) Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
2.) It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
3.) Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
4.) Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
5.) Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and pour some of the sauce over the whole thing. You can top it with a few sesame seeds.