pouting over peas

A delicious sweet thai dessert. Rice has never tasted so good!

Here’s my family’s favourite way to enjoy sticky rice! ….

Coconut Mango Sticky Rice
Serves 8 - 10 (at least)
Great recipe for larger gatherings or if you want plenty of leftovers. Or, perhaps share with a neighbor! Adjust sugar based on personal preference. As I created this recipe, I added touches that we are accustomed to - not overly sweet such a cake, but definitely not lacking sweetness. Since this recipe serves ten people, the sugar per serving isn’t that bad.

Prepared, adapted, and presented by meditationthroughcooking.com

2 cups jasmine rice, soaked in cold water for one hour, drained
28 ounces (2 cans) coconut milk, canned, divided into 10 ounces, 10 ounces, and 8 additional ounces for topping
10 ounces water
Pinch of salt
4 TB of sugar
2 large ripe mangoes, peeled and sliced
Unsweetened or sweetened coconut flakes, lightly toasted

In a saucepan bring to a boil: rice which has soaked in cold water for 1 hour, 10 ounces of coconut milk, salt, 2 TB sugar and 10 ounces of water. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 10 minutes. Transfer rice to a double saucepan and steam, covered, 15-20 minutes over slow rolling boiling water, until rice is cooked through. Do not peek for first 15 - 20 minutes. While waiting, mix 1 TB of sugar into the next 10 ounces of coconut milk. You will add this to the cooked rice mixture once it is done (approximately 20 minutes according to my gas stove and a double boiler at a slow rolling boil). Let coconut rice sit to absorb while preparing mango slices. Prepare coconut topping by mixing 1 TB of sugar to the last 8 ounces of coconut milk. Serve rice in ramekins or bowls, warm or at room temperature with sliced mangoes, coconut milk topping - as desired, and a sprinkle of toasted coconut.

     

Posted in Thai, asian-inspired, cookbook, desserts, fruit, recipe, vegetarian