DISH NAME : THAI MANGO STICKY RICE PUDDING

Preparation Time : 20 minutes + soaking time

Cooking Time : 30 minutes

Chilling Time : 1 hour

Description

Mango sticky rice pudding is a very refreshing Thai dessert.

Note

1) In this recipe, Thai sweet rice also called sticky rice is used.
2) Here salt is used lightly, but at the same time slight saltiness should be evident.
3) In some recipes, rice is steamed & then cooked. I tried both, but liked cooking directly.
4) Mangoes that are sweet with a wee bit of sourness goes well with this recipe.
5) You can increase/ decrease sugar according to your likeness.
6) It is usually served with toasted sesame seeds or fried mung beans. I did not use any.

Method

1) Wash rice till water runs out clear. This is to remove starch.
2) Soak rice overnight or for atleast 3 hrs.
3) Cook rice in 2 cups of water with salt. Once rice starts simmering, reduce flame and let it cook with lid on.
4) After rice is cooked, add coconut milk and once it comes to a boil, put off fire and keep the lid on. Let it sit for about 40 minutes. By that time, all coconut milk will be absorbed. If not, heat slightly till all the water is absorbed.
To make coconut sauce:-
1) Mix corn starch with 1/4 cup coconut milk.
2) Heat coconut milk with sugar. Do not boil.
3) Add salt.
4) Add corn starch mix & stir well. Let it heat through and sauce become thick.

Serving Suggestions

After sticky rice has cooled down, arrange rice on a plate with mango slices on the side. Pour coconut milk sauce on top of rice just before serving.