YIELD: 2 SERVINGS
One of my favorite parts about visiting a Thai restaurant is enjoying the Mango Sticky Rice when mangoes are in season. Luckily, this addictive treat can be made at home! When making this recipe, it’s important to seek out “glutinous” rice, usually sold as “short grain” or “sticky” rice, which refers to the glue-like stickiness of the rice, not gluten.
Directions
Soak 1 cup of rice in 3 cups of water for 1 hour.
Drain and rinse the rice and place it 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.
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Ingredients
1 cup short-grain glutinous rice
1½ cups canned full-fat coconut milk
1 cup water
3 tablespoons sugar
Dash salt
1 mango, peeled and sliced into strips
SAUCE
½ cup canned full-fat coconut milk
1½ tablespoons sugar
1 teaspoon cornstarch
2 teaspoons water
Dash salt
