Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 cup thai sweet rice (aslo called "sticky rice"); 1 3/4 cups water; 1 -2 ripe mango, cur into bite-size pieces (look for mangos that are fragrant and easily bruised, or 1 package frozen mangos can be use); 1/4 cup brown sugar; 1 (14 ounce) can coconut milk (good quality); 1/4 teaspoon salt plus pinch salt; 2 teaspoons coconut flavoring; 1 teaspoon vanilla; 2 teaspoons cornstarch dissolved in 2 tbsp. water

Submitted by Chef mariajane

"This is a wonderful Thai dish, and I'm sure that everyone will enjoy it, so sweet, and delicious -"

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Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

1 cup thai sweet rice (aslo called "sticky rice")
1 ³⁄₄ cups water
1 -2 ripe mango, cur into bite-size pieces (look for mangos that are fragrant and easily bruised, or 1 package frozen mangos can be use)
¹⁄₄ cup brown sugar
1 (14 ounce) can coconut milk (good quality)
¹⁄₄ teaspoon salt plus pinch salt
2 teaspoons coconut flavoring
1 teaspoon vanilla
2 teaspoons cornstarch dissolved in 2 tbsp. water

directions

Soak sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 teaspoons salt, 1 teaspoons coconut flavoring, and 1 tablespoons brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low.
Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you are ready to use.
To make the sauce, warm the rest of the can of coconut milk, together with 1/4 cup sugar, and a pinch of salt, 1 teaspoons coconut flavoring (optional) and 1 teaspoons vanilla flavoring over medium heat (5 minutes).
Add cornstarch (dissolved in water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (Avoid boiling the sauce, or you will lose that wonderful coconut flavor).
Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet, for your taste, add a little more coconut milk.
Place scoops of the sticky rice in bowls. (Note that tht sticky rice can be served cold, warm or at room temperature, as desired). Ladle a generous portion of warm coconut sauce over the rice (creating an "island" of sticky rice) . Add slices.pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving).

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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