Sticky Rice w/ Coconut Cream & Mango

Sticky Rice w/ Coconut Cream & Mango

When I think of my last proper (read: longer than a weekend, backpacking and free like a bird king of) travels, I think of 2003 (you guys!) when I travelled to Thailand. It was so fabulous! Busy Bangkok and beautiful beaches. And the food… OMG! Da best. Thailand got me forever hooked on coconut, curries, rice in all shapes, exotic fruits and pad thai (because what’s not to like, right?). One thing I’ve been craving ever since that one, serendipitous dinner / dessert at Tango in Bangkok is “sticky rice”. Sticky rice aka the best thing since sliced bread.

It’s light and fluffy, simple and fruity, and it includes one of my alltime favorite flavors: coconut!

sticky rice 2

Recently, I discovered a really simple way to make sticky rice…! Turned out perfect. I read somewhere that you need a bamboo steamer for it. I was too lazy to dig mine out. So I got creative and made mine in a bain marie kind of construction: in a fine mesh sieve over boiling water. The steam rendered the rice perfectly tender and sticky!

ripe mangoes mango coconut sticky rice dessert recipe coconut cream sticky rice with mangoes sticky rice with mango

For the coconut cream I simply cooked some coconut cream to thicken it. Serve with fresh mangoes and enjoy.


[fourcol_one][/fourcol_one][twocol_one]Sticky Rice w/ Coconut Cream and Mango
Serves 2

1 cup sticky rice (from the asian shop)
2 cups coconut milik
1 tsp. sugar
1 pinch salt
1 ripe mango, sliced

Heat the coconut milk with sugar and salt on medium high heat, until thickened a little. Put aside and chill.

Soak the sticky rice for half an hour in warm water. If you do not have a bamboo steamer, simply create your own: use a small saucepan, cover the bottom with water and place a fine-meshed sieve on top. Drain the rice and put into the sieve. Put the lid on the the saucepan with the sieve and steam the rice like this for about 20 minutes. Like this, the rice turns out very sticky (my explanation is that it doesn’t lose the starch this way). Spread the rice out on a plate to cool and pour half of the coconut cream over it, so that the rice can soak up the cream. Peel the mango and slice finely. Shape the rice in a bowl and turn over onto a plate. Garnish with the mango slices and serve with additional coconut cream. Feel teleported to Thailand and hug yourself with glee.[/twocol_one][fourcol_one_last][/fourcol_one_last][gap height=”20″]

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