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Thai Sticky Rice With Mango

First soak rice in water for at least 2 hours before cooking. Use a steamer to steam rice over boiling water for 20 minutes, i didn’t have a sticky rice steamer so i improvise and used a regular steamer , i covered the holes with a cheese cloth so the rice doesn’t fall through, if you don’t have a cheese cloth, you can use cling film, trust me it works. While the rice is steaming. . .

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Servings: 2

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1/2 cup of rice short grain rice

3/4 cup of coconut milk

1 1/3 tbsp of palm sugar

1 1/2 tsp of white sugar

1/4 tsp of salt

1/2 tsp of corn starch

1 mango, washed, peeled and sliced like in the picture

1 tbsp of toasted sesame seeds ( you can toast them in a fry pan for a few minutes over medium-high heat)

Preparation

1First soak rice in water for at least 2 hours before cooking. Use a steamer to steam rice over boiling water for 20 minutes, i didn’t have a sticky rice steamer so i improvise and used a regular steamer , i covered the holes with a cheese cloth so the rice doesn’t fall through, if you don’t have a cheese cloth, you can use cling film, trust me it works.

2While the rice is steaming prepare both sauces, you would need a thin sauce to create the sticky rice and a thicker coconut cream sauce for topping.

3To create the thin sauce, add 1/2 cup of coconut milk to a pot with the brown sugar and salt and stir over low heat until dissolved.

4To prepare the coconut cream sauce, add the remaining 1/4 cup of coconut milk, white sugar and a pinch of alt into a pot and stir over low heat until dissolved, mix the corn starch with a little bit of water to form a smooth paste the add into the coconut mixture, stir until thickened and no lumps are present, then remove from heat.

5By now the rice should have steamed, In a shallow bowl, lay rice and spread flat, add the thin sauce gradually , keep stirring as you add the sauce till you reach saturation point, you will probably use almost all the sauce, just make sure it isn’t very wet, you want it somewhat dry and sticky, don’t add until its submerged but keep in mind that the rice will absorb some of the liquid, i added until i just started to see coconut milk appear at the top. Stir well and cover for 10-15minutes with a towel.

6Serve with the coconut cream and top with sesame seeds, and a side of sliced cool mangoes.

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