Thai Mango Sticky Rice
Soak 1 cup rice in 3 cups of water for 1 hour. Drain and rinse the rice and place into a saucepan with a tight-fitting lid. Stir in coconut milk, water, sugar, and salt, and bring to a boil over me…
- Cook15 min
- Total15 min
- Serves2
- LevelEasy
Ingredients
- 1 cup short-grain glutinous rice
- 1½ cups canned full-fat coconut milk
- 1 cup water
- 3 tbsp. sugar
- 1 dash salt
- ½ cup mango, peeled and sliced into strips
- 1½ tbsp. Sauce:
- cornstarch
Method
- Soak 1 cup rice in 3 cups of water for 1 hour. Drain and rinse the rice and place into a saucepan with a tight-fitting lid. Stir in coconut milk, water, sugar, and salt, and bring to a boil over medium-high heat. Once it hits a boil, immediately reduce the temperature to low, stir, cover, and simmer for about 20 minutes, or until all liquid is absorbed and rice is tender.
- To make the sauce, in a small saucepan, combine the coconut milk with the sugar. In a small bowl, whisk together the cornstarch and water until smooth. Whisk the cornstarch slurry and the salt into the coconut milk mixture and cook over medium heat, stirring constantly, until thickened.
- Plate by placing a small mound of cooked rice in a bowl, along with the sliced mangos, and top with the coconut sauce. Serve immediately.
