Sticky Rice with Mango

Sticky Rice with Mango

This delicious dessert is the perfect way to round off a Thai meal. Use glutinous rice or jasmine rice to get the best texture.

Preparation:

1. With your hands, or with a piece of kitchen towel, rub oil over the bottom of a deep-sided saucepan. It will need a tight fitting lid.
2. Place the rice, coconut milk, water, sugar and salt in the saucepan. Place the saucepan on the cooker over medium to high heat. Stir well.
3. Continue to stir occasionally until the coconut milk & water come to a gentle boil (stirring will keep the rice from sticking to the bottom of the pot and burning).
4. Once the coconut milk and water mixture has begun to bubble, stop stirring. Turn down the heat to medium-low (around 2.5 on the dial). Place the lid so that the saucepan is at least 3/4 covered.
5. Allow the rice to cook in this way for 15-20 minutes, or until the rice has absorbed most of the coconut milk and water mixture.
6. Now turn off the heat, but leave the pot on the cooker. Cover the saucepan tightly with the lid and allow to sit 5-10 minutes, or until the rest of your dinner is ready (the rice will "steam" and have a nice, slightly sticky texture). When ready to eat, remove the lid and "fluff" rice with a fork or chopsticks, gently loosening it in the saucepan. Tope the sticky rice with the toasted sesame seeds and serve with sliced mango.

Useful tip:

To make the best of your coconut milk in a dessert add a pinch of salt as this brings out the sweetness of the coconut... more