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Thai Sticky Rice w/Coconut & Mangoes

Source of Recipe

Brenda/mama.pajama/EDC


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1035.6

List of Ingredients

1 cup Thai sweet rice
warm water for soaking rice
1-1/4 cups water
2 Tbs. plus 1/4 cup sugar
2/3 cup unsweetened coconut milk
1/4 tsp. vanilla extract
pinch of salt
1 Tbs. cornstarch
2 ripe mangoes, peeled and sliced
2 Tbs. sesame seeds, lightly toasted


Recipe

Soak rice in warm water for one hour. Drain.

Bring 1-1/4 cups water to boil. Quickly sitr in the soaked rice and add 2 Tbs. sugar. Boil for 2 minutes then reduce heat to very low. Cover and simmer unti water has evaporated and rice is tender, 8-10 minutes. Remove pan from heat and let sit, covered, for 20 minutes. Uncover and fluff rice with a fork.

In another pan, combine coconut milk, vanilla, salt, and 1/4 cup sugar. Bring to a boil. In a small bowl, mix cornstarch with 1/3 cup water and stir to dissolve. Slowly drizzle the cornstarch mixture into the simmering coconut sauce and stir until sauce is thick enough to coat a spoon. Remove from heat and set aside.

To serve, place a mound of sticky rice in the center of a serving plate. Surround each mound with mango slices. Drizzle coconut sauce over the top and sprinkle with sesame seeds.