Sticky Coconut Rice and Mango
- Yield 4 servings
A perfect Thai dessert.
You can use short-grain brown rice, which is also called brown sushi rice. It is available in natural food stores and Asian markets. Sometimes you can find sticky rice, which is another form of short-grain brown rice but is even starchier. Use canned coconut milk or light coconut milk, not the coconut cream you use to make pina coladas.
- 2 cups raw brown sticky rice
- 1 cup canned coconut milk, plus more for serving, optional 1/4 cup sugar
- pinch salt
- 1 tablespoon sesame seeds
- 2 ripe mangoes, peeled, seeded and sliced
- Rinse rice with water twice until water runs clear. Place rice in large bowl, cover with water and let soak at least 2 hours or overnight in the refrigerator. In a bowl, combine 1 cup coconut milk, sugar, if using, and salt. Stir until the sugar is completely dissolved. Set aside. Drain the rice.
- Place in a saucepan with 2 cups water. Bring to a simmer, cover and cook 35 minutes until tender. Transfer to a bowl. Immediately pour the coconut milk mixture into the bowl and mix gently about 5 minutes until the mixture is absorbed. Cover with plastic wrap and set aside to cool.
- Once cooled to room temperature, sprinkle with sesame seeds and serve the sticky rice with sliced mangoes or additional coconut milk, if desired.
Recipe courtesy of the Tamarind Asian Grill, Deerfield Beach, Fla.