| Thai Mango Rice (Khao Niaow Ma Muang) |
| By : Amrita ( Posted on :12 Feb, 2007 ) | Total Views : 327 | Previous | Next |
Serves 2
Ingredients:
1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)
1 ripe mango, cut into bite-size pieces
1/2 can coconut milk
2-3 tbsp. brown sugar (or maple syrup), or more to taste
1 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water
1 tsp. vanilla
a pinch of salt
Directions
1. Soak the sweet rice in 1 cup water for 20 minutes, or up to an hour.
2. Add 1 more cup of water and a pinch of salt. Stir into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a bubbling boil, then partially cover with a lid (leaving some room for steam to escape. After 10-20 minutes, the water should all be absorbed by the rice. Don't worry if the rice still seems a little undercooked when the water is gone. Just remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 10-15 minutes. The heat within the rice pot will finish cooking the rice.
3. Put the covered rice in the refrigerator until cold and sticky. Meanwhile, in a saucepan, warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved (5 minutes).
4. Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir. As it thickens, turn down heat to low. Remove from heat.
5. To serve, place scoops of cold sweet rice in bowls. Ladle warm sauce over to create an island of rice. Around the island, place slices of peeled, fresh mango and enjoy.
