Sticky Rice with Mango
- 1 1/2 cups glutinous (sweet) rice
- 1 1/3 cups well-stirred canned unsweetened coconut milk
- 1/3 cup plus 3 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds, toasted lightly
- 1 large mango, peeled, pitted, and cut into thin slices (at least 24)
- In a bowl wash rice well in several changes of cold water until water is clear.
- Soak rice in cold water to cover overnight.
- Drain rice well in a sieve.
- Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat.
- Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture.
- Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed.
- Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute.
- Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates.
- Drizzle desserts with sauce and sprinkle with sesame seeds.
- Divide mango slices among plates.
rice, milk, sugar, salt, sesame seeds, mango
Taken from www.epicurious.com/recipes/food/views/sticky-rice-with-mango-12066 (may not work)