Rice is a staple food in many parts of Asia.
Sweet rice, also known as sticky rice or glutinous rice, is used in both savory and sweet dishes in Asia. Most sweet rice is white rice, meaning that its husk has been removed, but there are varieties of black sweet rice as well. Sweet rice, because it forms easily and holds that form, is often used in dishes that require the rice to be shaped and topped with other ingredients. Mango Sticky Rice is a common desert in Thailand made with sweet rice, coconut milk, sugar and mango slices.
Instructions
Sticky Rice
1. Rinse the rice several times in cold water.
2. Cover the rice with cold water and soak overnight or for a minimum of 6 to 8 hours. The water should be 1 inch above the rice.
3. Drain the rice.
4. Spread the rice over a piece of muslin, cheesecloth or steamer liner.
5. Place the rice-covered cloth in a steamer over boiling water and cover.
6. Steam rice in the steamer for 40 minutes or until the rice is tender.
Mango and Sticky Rice
7. Cook the sweet rice.
8. Open a can of coconut milk. Do not shake the can before opening. Remove 3 tbsp. of coconut cream from the top of the can of coconut milk.
9. Mix the rest of the coconut milk, sugar and salt in a pan.
10. Heat coconut milk mixture over medium heat, stirring constantly until sugar dissolves. Increase heat and cook until the mixture boils.
11. Turn off heat, pour the milk mixture into a bowl and allow it to cool.
12. Pour cooked rice into a bowl and top with cooled . Stir and let sit for 10 to 15 minutes.
13. Peel and slice mangoes into thin pieces, about 1/8- to 1/4-inch thick.
14. Cut the rind off a lime in thin strips.
15. Place one-fourth of the rice on each plate. Place mango slices next to the rice. Dress the mango slices with some of the reserved coconut cream and lime rind slices.
Tags: coconut milk, mango slices, milk mixture, coconut cream, coconut milk mixture,
