Coconut Sticky Rice

2 C. Thai Glutenous Sticky Rice

1 1/2 C. coconut milk or coconut cream

1 C. sugar

1/2 t. salt

3 ripe mangos cut into thick slices

-Prepare sticky rice

Rinse 2-3 times until water runs clear.  Place rinsed rice in a bowl and fill with cool water  so the water is approximately 2-3 inches above rice.  Let rice soak in water for 6-8 hours.

Drain rice. Place it in large square of cheesecloth and place inside bamboo steamer. Put 6-8 C. of water in the sticky rice steamer.  Then place bamboo steamer inside sticky rice steamer. Be sure the bottom of bamboo steamer doesn’t touch boiling water.  Place a standard 8 inch lid loosely over top of bamboo steamer. Turn heat to medium and steam for 45 mins. or until tender.

While this is steaming mix coconut milk, sugar and salt in a saucepan and bring to a boil. Boil and stir for 1 minute set aside to cool.  Immediately after sticky rice is cooked and still hot pour coconut sauce over it and stir well. Cover for 1/2 hour or longer and let cool.  

-Topping

1/2 C. coconut milk

1/4 t. salt

1/4 C. sugar or more to taste

1 T. tapioca starch

Mix in saucepan, bring to boil.  

To serve. 

Place sticky rice in bowl with slice of mango and pour topping on top. 

*White sticky rice (kao niow) is usually labelled "glutinous rice" or "sweet rice." The following brands are all good: Golden Phoenix, Butterfly, and Sanpatong.(Kasma's Favorite Thai Brands.)

A starchy rice - sushi rice, arborio rice, glutenous rice - that has a small, puffy grain is best for this recipe, but it will work with other types of white rice, too. It just won’t be quite as sticky. You can use leftover steamed or boiled rice, but cooking a fresh batch first will give you the best result. Add extra coconut milk to further soften your rice if you are using leftovers that have been refrigerated.