Mango Sticky Rice

  1. Wash the rice in cold water 6 times, or until the water is clean. This removes any excess starches so it doesn't turn goopy when it steams. Then let it sit in cold water overnight.
  2. Steam the rice for 25-30 minutes. Don't let the rice touch the water. Sometimes you might want to mix the rice a little bit so that it cooks evenly. Be gentle. Rice has feelings too.
  3. While rice is steaming, dissolve the sugar in the coconut milk over the stove. You don't want it to boil or reduce the mixture. You just want to dissove the sugar. Keep it on the stove so it stays warm
  4. After rice is done steaming, GENTLY(Don't squish it) pour into a large bowl. Then, pour the coconut milk mixture over the rice and mix it together. Quickly cover it and let it sit for 40 minutes. This allows the rice to thorougly absorb the mixture. After 40 minutes, there should be very little liquid left.
  5. Eat it as soon as you can while it is still warm. Toping it off with nice mangoes or mango ice creams creates a nice contrast as hot and cold mix in a thermal fusion in your mouth. :)

NOTE: This is the sticky rice I used. I found it at an asian supermarket near where I work. I'm pretty sure you can find it in any asian supermarket. The most important part should be long grain sweet rice.


During the winter:

It becomes very difficult to find good fresh mangoes since they aren't really in season. So, I decided to use mango ice cream as a substitute. This turned out much better than I thought. During the summer, follow the video below. I'll update this when I actually attempt this with fresh mangoes and mung beans and the salty coconut sauce. But for winter, mango ice cream is DELICIOUS.

If you don't trust me, listen to this very pretty Thai lady. I learned everything from her.