Sunday, September 13, 2009

RECIPE: Sticky Rice with Mango & Sesame Seeds

A favorite gluten-free dessert of mine is mango with sticky rice. It has been a favorite at Thai restaurants for years, but tonight was the first time we tried to make it at home. It was remarkably successful. YAY!

Here is the recipe I found a few places online, that we used this evening:

  • 2 cups unsweetened coconut milk
  • 1 1/2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 1/2 cups Thai sticky rice (1 pound)
  • 1 cup unsweetened coconut milk
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 2 mangoes (chopped up)
  • 2 tablespoons toasted sesame seeds

Make the sauce: In a medium saucepan, combine the coconut milk with the sugar and salt. Bring to a simmer and cook over moderate heat until thickened slightly, about 10 minutes. Transfer the mixture to a sauceboat and let cool to room temperature, about 1 hour.

Meanwhile, prepare the rice: In a large, microwave-safe bowl, cover the sticky rice with water; let soak for 1 hour.

Drain the rice and return it to the bowl. Add 2 1/4 cups of water and cover the bowl with plastic wrap**. Microwave the rice on high power for 5 minutes. Pull back the plastic wrap and stir the rice. Replace the plastic wrap and microwave the rice for another 5 minutes. Pull back the plastic wrap to stir the rice a second time. Replace the plastic wrap and microwave until the rice is just tender, about 3 minutes longer. Let stand, covered, for 5 minutes.

In a small saucepan, combine the coconut milk with the sugar and salt and bring to a simmer. Pour the hot coconut milk over the rice, folding until just combined. Spoon the rice into bowls. Top with the mango and sesame seeds and serve, passing the sauce at the table.

**Instead of plastic wrap, we used a microwaveable, ceramic casserole dish with a glass lid. This worked well for us.

It took us about 90 minutes total, with all of the soaking and cooling. But it was well worth it. YUM!

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