Sticky Rice – Sticky rice with mango

Ingredients for 2 servings:

• 2 cup(s) sticky rice, not sushi rice
• 1 m.-sized mango(s)
• 1 small can of coconut milk
• 1 ½ tbsp sugar
• 1 tbsp cornstarch
• 3 tbsp water
• 3 pinches of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

Thai food

Sticky rice should be soaked for at least two hours before cooking; the longer it soaks, the shorter the steaming time. I always soak the rice overnight, then it only needs to be steamed for twenty minutes. Never boil sticky rice; it can be prepared either in a steamer, a steamer insert for the pot (lined with a cloth), or a bamboo steamer. Ready-made rice can easily wait in the saucepan for further processing, but you can also process the coconut milk and slice the mango while you do so. First, take three tablespoons of the coconut milk and mix it in a pot with one tablespoon of sugar and a pinch of salt. Dissolve everything over low heat, stir well, and then mix 1 1/2 tablespoons of this mixture with the rice and gently incorporate it. This gives the rice its sweetness and special flavor. Next, mix together one tablespoon of cornstarch and three tablespoons of water. Combine 4 tablespoons of the canned coconut milk, about 1/2-1 tablespoon of the cornstarch-water mixture, 1 teaspoon of sugar, and 2 pinches of salt in another pot and bring to a boil over low heat. The topping should be slightly creamy and thickened. Place the sweetened sticky rice on a plate, drizzle with the topping, and serve with a sliced ​​mango. This amount with one mango is perfect for two people, but it’s definitely advisable to use only a small can of coconut milk, or those small tetra packs. If you have any leftover sticky rice, it tastes delicious with ice cream. Also discovered in Thailand. Simply mix the rice and ice cream.