Coconut Sticky Rice with Mango

Mangoes are available almost all year long in Thailand and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is actually steamed instead of simmered. I use a traditional bamboo steamer insert for this. In the United States, Manila mangos are in season for 3 to 4 months out of the year, their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice.
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  • Level: Easy
  • Total: 3 hr 45 min (includes soaking time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

Special equipment:
a cone-shaped bamboo steamer basket
  1. Put the rice in a large bowl and cover with cold water. Soak for at least 3 hours, preferably overnight.
  2. Transfer the soaked rice to a cone-shaped bamboo steamer basket. The rice should sit on the bottom of the basket. Add 4 cups water to the steamer pot. Heat the water on high until it is boiling.
  3. Insert the basket into the pot and cover it to steam for 10 minutes. Flip the rice once and let it steam for another 10 minutes.
  4. Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove from the heat. Reserve 1/4 cup and fold the remaining coconut sauce into the rice. Cover the rice for 30 minutes.
  5. Serve with the mangoes or any fruit in season. Drizzle with the reserved 1/4 cup coconut sauce.
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