With summertime in full swing there is nothing this woman craves more than Sticky Rice with Mango. It is the ultimate gluten-free dairy-free desert.
I could eat it every day. I could eat it all day.
Yes, I could eat sticky rice in a house. Yes, I could eat sticky rice with a mouse. I could eat it here and there. I could eat it anywhere. I would, I could eat it in the rain. I would, I could eat it in the dark or on a train or in a car or in a tree. It is so good, so good you see!
Don't put it past me to make an entire batch and then stare dumb-foundedly at my family when they come to get theirs and find an empty bowl.
This is one of those recipes I knew I needed to learn to make at home after tempting my taste buds at the local Thai restaurant. It is slightly time intensive—but like any good thing—certainly worth the wait.
Thai Sticky Rice with Mango
Cook Time: 40 minutes + 1 to 8 hours for soaking the rice
1 cup raw (glutinous) sticky rice
1 (13.5 ounce) can unsweetened coconut milk (shake can well), divided
3/4 teaspoon salt, divided
2 TBS + 5 tsp white sugar, divided
1 teaspoon tapioca starch, dissolved in a trickle of water
1 TBS toasted white sesame seeds
2 ripe Manila mangos, perfectly ripe (yellow skinned and oblong, not the green and red South American varieties)
The Preparation Method:
The variety of rice you use in this recipe is imperative to its success. Using the wrong type of rice will not give you true Thai sticky rice. I found the right type of rice at the local Asian market. I could not seem to find it anywhere else. Glutinous sticky rice does not contain gluten, but rather carries the name for its glue-like nature when soaked and steamed. It can also be called sweet rice, waxy rice, obtain rice, biroin chal, mochi rice and pearl rice.
Begin the holy process of making your sticky rice by rinsing and soaking the grains. Rinse them until the water runs clear, or nearly clear. Then place in a small bowl with water covering the grains by an inch or two. Set aside for the next 1 to 8 hours. One hour of soaking will do, but eight hours gives the rice a much stickier quality when steamed.
While the rice grains soak, let us take a moment to remember the divine treat that awaits us when the creation process has come to completion.
While the rice is steaming, begin preparing the coconut milk sauces. There will be two distinct sauces.
First up, the topping sauce... Sauce #1.
The next sauce we need to prepare is the sticky rice coconut sauce... Sauce #2.
I failed to take a picture, so please feel free to use your imagination here. While waiting for Sauce #1 to thicken begin Sauce #2.
In a small saucepan, combine 1 cup coconut milk, 1/2 teaspoon salt, and 2 TBS + 2 teaspoons white sugar over medium heat. This sauce should not simmer or boil either. Heat just until all ingredients have dissolved. Remove from heat and set aside.
I found these already toasted sesame seeds at the local Asian market as well. Super convenient. Super tasty. The desert just isn't the same without them. Do yourself a favor and make the effort to get ahold of some of these bad boys.
Note: The sticky rice and sauces can be prepared many hours in advance of serving. Just don't put the rice in the refrigerator. It will make the rice turn all hard and crunchy. And that's just not right. Simply leave covered on the counter until ready to serve.
Crunchy sticky rice is just not right. But Grace Potter is sooo right. Here's one smokin' hot video to jam to while you prep this desert. Grace Potter and Thai Sticky Rice—it's like ecstasy in a bowl right here folks.
Grace Potter & The Nocturnals - Paris (Ooh La La)