Thai sticky rice with mangoes is one of the most heavenly desserts, is it not? I’ve always assumed it would be difficult to make, but I came across Mark Bittman’s recipe and had to try it. I can’t vouch for the authenticity here, especially since I simply boiled the rice instead of steaming it in a bamboo basket, but the warm, tasty, sweet & sticky goodness? It’s all here.
Getting ripe, sweet mangoes is essential for this to work (we’re getting beautiful Dominican mangoes here in Germany now!). Bittman notes that the key is soaking the rice ahead of time (at least one and up to 24 hours). Trust me, this sticky rice is worth a little planning ahead and waiting. It’s a dessert that’s pretty special to me — my husband took me to a Thai restaurant on our first date, and I suspect the dessert played a role in us falling in love! I hope you make it for your special one(s). To sweet memories!
Sweet Coconut Sticky Rice with Mangoes
(Adapted from Mark Bittman’s recipe in his book, “The Best Recipes of the World”)
- 1 cup uncooked Asian white rice
- 1/2 can (about 3/4 cup) good coconut milk (shake well before opening)
- 2 Tbs. sugar
- Pinch of salt
- 2 mangoes, chopped or sliced
Rinse rice, then let it sit in a bowl with water covering the rice, for at least one hour and up to 24 hours. Pour off the water and place the rice in a pot, add 1 1/2 cups of water (plus a little more), bring to a boil, then cover and let simmer until cooked through, 15 to 20 minutes. (Watch to make sure the rice stays moist, adding water if necessary). Meanwhile, in a small pot, heat coconut milk, sugar and salt until dissolved and warmed through (2-3 minutes). When rice is ready, pour half the coconut milk mixture over the warm sticky rice and stir well to combine. Transfer to serving bowls and top with the remaining coconut milk mixture. Add the mangoes and serve with spoons. Note: leftover sticky rice is surprisingly good and soft when warmed up the next day. (Serves 4)