Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
- 1-2 ripe mangos (for mango buying and prep. tips, see below)
- 4-5 Tbsp. brown sugar OR traditional Asian palm sugar
- 1/4 tsp. salt
- 1 can good-quality (not 'lite') coconut milk
- Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
- Do not drain the rice. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir well.
- Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
- Simmer in this way for 20 minutes, or until coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions (with pictures) on how to do this, see my: How to Cook Sticky Rice.)
- To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
- Taste-test sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
- When ready to serve, prepare the mango by slicing it open and using a melon ball scoop to create mango spheres (as in the picture), or simply dice or slice up the mango. Pick up the warm rice in your hands and shape into rectangular or triangular shapes. Set one into each serving dish and add the mango balls on top. Drizzle lots of the sweet coconut sauce over. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Garnish with fresh mint and serve. (Note that the sauce recipe can be doubled for serving 3 or more people).