Sunday, July 13, 2008

Mango on sticky rice




Mango seasons , found the recipe from here, yumm really nice.....

Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.

2 tablespoons sugar
1 cup sticky rice
2 pinches salt
1 cup coconut milk

The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

 Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.


1 comment:

Sophie said...

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