Sticky Rice with Mango
Breakfasts • Latvian
Description
A traditional Thai dessert that is suitable for everyone: those on a diet, health enthusiasts, people observing fasts, and vegetarians. It’s best to use jasmine rice, as it beautifully complements the fruity, floral flavor of Thai mango. Since the dessert requires the rice to be cooked to a tender, slightly sticky, almost caramel-like consistency, it should be steamed, and then slowly, in several additions, gently mixed in with coconut milk, taking care to keep the grains intact.
Ingredients
- Jasmine Rice 5 oz
- Coconut Milk 10 fl oz
- Sugar 2 spoons
- Salt a pinch
- Mango 1 piece
- Black sesame seeds to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Soak the rice for several hours, preferably overnight.
Step 3
Then drain the water.
Step 4
Wrap the rice in cheesecloth and place it in a steamer. Cook until done — 20–25 minutes.
Step 5
Place the coconut milk over low heat, add sugar and salt, and allow them to dissolve.
Step 6
Transfer the cooked rice to a bowl and let it cool slightly. Then, gradually add the coconut milk and stir.
Step 7
Peel the mango.
Step 8
Carefully slice the mango into thin pieces without turning it into puree.
Step 9
Serve the rice with mango, sprinkled with black sesame seeds.
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