Sticky Rice with Mango
A popular Thai dessert known for its delicious combination of sweet and creamy coconut-flavored sticky rice paired with ripe, juicy mango slices.
Ingredients
3/4 cup Egyptian rice
1 cup water
200 ml (1/2 can) coconut milk
1/4 cup sugar
pinch of salt
1 tsp cornstarch
1 tbsp water
mango, sliced
sesame seeds, toasted
Method
Rinse the rice. Soak in water for at least 2 hours.
In a pot, add 1 cup water and the drained rice. Cook covered, on low heat, for 10-15 minutes.
In a saucepan, combine the coconut milk, sugar, and salt.
Cook, stirring continuously, until the sugar is fully dissolved.
Once the rice is done, mix in 1/2 cup of the prepared sauce.
Cover and let it sit for 10-15 minutes to allow the rice to absorb the sauce.
In a bowl, combine the cornstarch and 1 tbsp water.
Add into the leftover sauce. Cook until thickened.
Scoop a portion of the coconut sticky rice into a bowl.
Flip on the serving place.
Arrange the mango slices beside the rice.
Drizzle the thickened coconut sauce over the rice and sprinkle with sesame seeds.
