Ingredients
250g sticky (glutenous) rice, you can buy this from Asian groceries , head down to your local!
250ml water
125g sugar
1/2 tsp salt
150ml coconut milk
For the topping
100ml coconut milk
1/4 tsp salt
1/2 tsp of corn four – make sure you buy GF corn flour if you are making this dish for someone with gluten intolerance
For serving:
1-2 mangoes, skinned and sliced into bite sized pieces
Toasted sesame seeds or mung beans or chopped roasted peanuts
Summary
Many friends of Fair Food went to Thailand this winter, and they all came back saying the same thing: “MANGO STICKY RICE!” We gave it a go this week and can confirm it’s one of those close-your-eyes-and-take-it-all-in mouthfuls. Creamy, mellow rice, bright, fresh mango and toasted sesame; just perfect. While it’s typically a snack, we can see this doing very well for special spring and summer breakfasts.
Mango Sticky Rice
Please read recipe completely before beginning as there are soaking and resting times to take into account!
For the rice:
Wash the rice in bowl of cold water, rinsing 6-10 times, until the water is clear. Cover the washed rice with water and leave to soak for minimum 1 hour (we did this option) or maximum overnight.
Place water in a pan which you have a steaming basket/pot for. Line steaming basket/pot with damp cheese cloth or other thin, natural fabric. Place rinsed rice in the cloth and fold fabric over to cover, then seal with the lid of the pot.
Bring water to the boil then reduce heat and gently steam the rice for 25 mins.
In a different pot, bring the sugar, salt and coconut milk to a simmer and continue cooking until the sugar has dissolved. Remove from the heat.
Once rice is cooked, stir into the coconut milk mixture. Cover and let rest for 10 minutes. Mix again, cover and let rest for another 40 minutes.
For the coconut topping:
Place coconut milk and salt in a small pot and sieve over the corn flour. Cook over a medium heat, whisking until everything is incorporated and the sauce has thickened to a heavy cream consistency.
Serve sticky rice warm, with sauce drizzled on top, sliced mango on the side and sprinkled with the sesame seeds.
Hints and Tips
This recipe is by Thai Chef Food
