Thai Coconut Sticky Rice With Mango (Khao Neeo Mamuang)

• 1 cup sticky rice raw white Thai
• 1/2 mango ripe, preferably smooth fleshed and not very fibrous, e.g. ataulfo
• 2 pandan leaves
• 1/3 cup coconut milk for rice mixture
• 2 tablespoons palm sugar or 1-1/2 Tbsp white sugar, for rice mixture
• 1/4 teaspoon salt for rice mixture
• 1/4 cup coconut cream or a little more, or milk, for drizzling sauce
• 1/2 teaspoon rice flour plus maybe a pinch more, for drizzling sauce
• 1/2 teaspoon Diamond Crystal(R) Kosher Salt for drizzling sauce
• 2 tablespoons white sugar for drizzling sauce

1. Place the Thai sticky rice in a large bowl that can hold twice the volume of the rice. Rinse the rice and then cover by 2 to 3 inches with room temperature or cold water. Let sit overnight (6 to 24 hours). If using a mixture of purple rice and white rice, the color from the purple rice will slowly dissolve into the water and color the white rice.nnWhen you are ready to cook the rice, heat water in a steamer until it is boiling. Make sure there is enough water so that the steamer won't dry out when you cook the rice. Drain the sticky rice and then steam it at a rolling boil until tender for 25 minutes.
2. Rice Mixturenake the palm sugar sweetened coconut milk by placing the coconut milk, sugar, and salt in a heavy pot over medium to medium-low heat and stir until the sugar is dissolved. Do not boil, because you will change the texture and taste and may split the oil from the milk. Palm sugar needs to be heated in liquid to dissolve; it may take a while-be patient. Since the coconut milk stays hot, the palm sugar dissolves even when the heat is off.nnBreak up any clumps in the rice and mix until it is evenly mixed and the rice starts to absorb the coconut milk. Let stand for 20 minutes to an hour to allow the rice to fully absorb the coconut milk and for the flavors to blend.
3. Saucenix rice flour with a cold little water or coconut milk (this prevents it from forming lumps in your coconut milk). Make sure there are no lumps.nnHeat coconut cream and salt, but do not let boil. Stir in the flour paste, and continue heating and stirring until the mixture thickens. You can let it come nearly to a boil, but don't let it boil (remove it from heat when it gets close). If it isn't very thick, you can make a little bit more flour paste and cook it in the mixture.nnDo not add the sugar until the flour has thickened the mixture, otherwise it will lose its sheen and become an unappetizing grey. Once the mixture is thick, add the sugar and stir until it is dissolved. The mixture should taste noticeably salty and a little sweet.nnRemove from heat and let slightly cool. Move the mixture to a small container or serving pitcher (a ketchup bottle works well). Refrigerating helps the mixture thicken a bit.
4. To serve, place an oval mound of rice on a large serving plate or on individual serving plates. Top with some mango slices arranged in an attractive fashion. Use a small amount of the drizzling sauce to sweeten the mango, and bring the extra drizzling sauce and mangos to the table, so that diners can sweeten their dish even more.nnThe rice tastes best within an hour of when it is made. After that,The coconut milk keeps the rice moist so you can eat it for the next 24 hours or so but it will dry out some - to freshen leftovers, mix in some extra drizzling sauce to remoisten. Revitalize it by heating it (either by steaming it or using a microwave), though it will taste like leftovers and never be as good as when it is freshly made.

sticky rice, mango, pandan leaves, coconut milk, palm sugar, salt, coconut cream, rice flour, crystal, white sugar

Taken from www.yummly.com/recipe/Thai-Coconut-Sticky-Rice-with-Mango-_Khao-Neeo-Mamuang_-1726623 (may not work)