Sticky rice with mango
2 servings
30 minutes
A traditional Thai dessert that is suitable for absolutely everyone: those who are losing weight, those who follow a healthy lifestyle, those who are fasting, and vegetarians. It is best to take jasmine rice - it perfectly sets off the fruity-pine flavor of Thai mango. And since the dessert requires that the rice be cooked to a tender, slightly sticky, as if caramel consistency, it should be cooked in a double boiler, and then slowly, in several stages, without pressing, but caressing, stir in coconut milk, trying to keep the grains whole.
1
Prepare the necessary ingredients.
2
Soak the rice for a few hours, preferably overnight.
- Jasmine rice: 175 g
3
Then drain the water.
4
Wrap the rice in cheesecloth and place it in the steamer. Cook until done — 20–25 minutes.
- Jasmine rice: 175 g
5
Put coconut milk on low heat, add sugar and salt, and let them dissolve.
- Coconut milk: 250 ml
- Sugar: 2 tablespoons
- Salt: pinch
6
Transfer the cooked rice to a bowl and let it cool slightly. Then gradually add coconut milk and mix.
- Coconut milk: 250 ml
7
Peel the mango.
- Thai mango (nam dok mai): 1 piece
8
Carefully slice the mango into thin pieces without turning it into puree.
- Thai mango (nam dok mai): 1 piece
9
Serve rice with mango, sprinkled with black sesame.
- Black sesame seeds: to taste
10
