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A very simple dessert with warm, sticky, sweet and slightly salty rice, drenched in coconut milk, and eaten spoonful by spoonful with fragrant mango. Oh my. (Photo by Faith Durand/TMS) |
One of the pleasures of home cooking is discovering that favorite, longed-for foods are not so out of reach after all. Mango and sticky rice is one of these favorite foods -- a dessert treat I would order whenever I could in Thai restaurants.
But more often than not, it was unavailable. Mango was out of season, they would explain, or they didn't care to make such a common, homestyle dish. I craved it, but rarely got a chance to eat it. Then I realized that I was being very, very silly. Surely this wasn't too difficult to make at home? Believe me, it's not. Make sweet coconut sticky rice in your own kitchen.
Here are step-by-step instructions for this very simple dessert. It just happens to be vegan and gluten-free, too! It's so delicious -- all that warm, sticky, sweet and slightly salty rice, drenched in coconut milk, and eaten spoonful by spoonful with fragrant mango. And it all only takes 20 minutes or so, if you don't count the time you need to soak the rice.
Thai mango with coconut sticky rice
Servings: 2 to 4
Ingredients:
1 cup Thai sweet or sticky rice (available in Asian groceries)
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
2 ripe mangos
Toasted sesame seeds and mint, to garnish
Equipment:
Covered saucepan
Steamer basket
Small saucepan
1. Gather your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. The sticky rice I use comes in 5-pound bags at the Asian grocery. The grains themselves are small, quite plump and very white.
2. Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)
But more often than not, it was unavailable. Mango was out of season, they would explain, or they didn't care to make such a common, homestyle dish. I craved it, but rarely got a chance to eat it. Then I realized that I was being very, very silly. Surely this wasn't too difficult to make at home? Believe me, it's not. Make sweet coconut sticky rice in your own kitchen.
Here are step-by-step instructions for this very simple dessert. It just happens to be vegan and gluten-free, too! It's so delicious -- all that warm, sticky, sweet and slightly salty rice, drenched in coconut milk, and eaten spoonful by spoonful with fragrant mango. And it all only takes 20 minutes or so, if you don't count the time you need to soak the rice.
Thai mango with coconut sticky rice
Servings: 2 to 4
Ingredients:
1 cup Thai sweet or sticky rice (available in Asian groceries)
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
2 ripe mangos
Toasted sesame seeds and mint, to garnish
Equipment:
Covered saucepan
Steamer basket
Small saucepan
1. Gather your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. The sticky rice I use comes in 5-pound bags at the Asian grocery. The grains themselves are small, quite plump and very white.
2. Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)
