In my personal scale of tastes mango sticky rice would be my number one desert way ahead French cuisine. It is so simple and delicious that I couldn’t get enough of it. It is just like my first love, never forgot the first time I ate it. It was In Bangkok in a evening of a hot and humid July, in a terrace covered in flowers. I knew Thai food from Europe, although at the origins taste better, but not the desert as mango in our supermarkets it’s a pale resemblance of the original mango just picked up from the tree. I ordered at the recommendation of a colleague from our Thai office, with some reluctance I must say, thinking “oh damn rice again even in desert”, but it exceeded my expectations.
If in asia and especially in Thailand never miss mango sticky rice. Enjoy the pics and here is a recipe I found online.
2 cups of sweet or glutinous rice
1 can of coconut milk
1/2 cup sugar (add more if you want it sweeter)
2 pinches of salt
1 tablespoon cornstarch
2 ripe mangoes, sliced on diagonal
Sesame seeds, for garnish
1 Rinse and drain rice, until the water clears. Soak rice for at least 1 hour. It is best to leave overnight if you want it to cook faster. Boil water in a steamer, and pour rice inside of cheesecloth and place in steamer covered. Check after 10 to 15 minutes to see if the grains are tender. If not, cook longer and taste again. It should be chewy but not hard in the middle of the grain. Transfer to a bowl and let cool.
2 Meanwhile, combine coconut milk, sugar, and salt in a pot and bring to a slight boil. Pour half of coconut creme sauce into rice, stir well, and let it cool and soak for about 10 minutes.
3 In a small bowl, make a cornstarch slurry by combining the cornstarch and 1 tablespoon cold water. Stir into the rest of the sauce, and heat on low until thickened.
4 Peel mango, slice around pit, and slice on a diagonal. Serve mango slices along rice, sprinkle sesame seeds, and ladle additional sauce on rice and mangoes.