Thai Sticky Rice with Mango

Thai Sticky Rice with Mango

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten. While often called "sticky rice", it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. There are numerous cultivars of glutinous rice, which include japonica, indica, and tropical japonica strains.  Definition by Wikipedia.

You can find premium white sweet rice (glutinous rice) in most Asian supermarkets.

Ingredients:

2 cups premium white sweet rice
1 1/4 cups coconut milk
Pinch of salt
2 tablespoons sugar
1 1/4 cups water

2 large ripe mangoes, sliced
1/4 cup coconut milk to serve
Mint leaves to decorate

Directions:

Soak premium white sweet rice in cold water for one hour, then drain.

Combine the rice, coconut milk, salt, and sugar in an uncovered saucepan with 1 1/4 cups of water.  Stir and bring to a boil over moderate heat.

Simmer the rice, stirring, for about 8 to 10 minutes or until all the liquid has been absorbed.

Lower the heat to low, and cover saucepan.  Steam for 15 to 20 minutes.

Spoon the hot, sticky rice into 4 to 6 individual ramekins lined with plastic wrap and set aside to cool.

Remove rice from mold, and place one portion in the center of each dessert plate. Arrange the sliced mango around it.  Drizzle rice with reserved coconut milk.

Garnish with mint leaves.

4 to 6 servings