How to make Mango Sticky Rice, Thai style
As summers are here and the season of mango has started,everywhere there are mangoes in the market.Today I am sharing the recipe of Mango Sticky Rice,and trust me the Mango Sticky Rice prepared in Thailand are the best .Nobody can beat Thai Mango Sticky Rice,some 2-3 years back I visited Bangkok and stayed at Khaosan road and there I got to know that Mango goes so well with the Rice but the sticky rice.I stayed there for 3-4 days and this Mango Sticky Rice was always there in my menu.I was very eager to learn the recipe of Mango Sticky Rice, and before moving from Khaosan road I had the recipe in my hands and also some suggestion given by a Thai lady.
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| Thai Mango Sticky Rice |
Tips for making perfect Thai Mango Sticky Rice:It takes some practice to get the sticky rice part right, but when you pair it with the best Mango, any shortcomings easily fade away. Tart, unripe, fibrous, tasteless mango, on the other hand, can ruin even the best quality coconut sticky rice.
Ingredients
1/2 cup Raw sticky rice ( only sticky rice will work )
1/2 cup Coconut milk
1/4 teaspoon salt
1 1/3 tablespoons white sugar
1 perfectly ripe good mango
Directions
Soak the sticky rice for at least an hour before steaming.
Steam for 20 minutes on medium-high in a sticky rice steamer. If you don’t have a sticky rice steamer, you can try steaming in a bowl in a covered saucepan with an inch of water at the bottom of the pan. You could also try using a regular steamer, but cover the holes with cheese cloth or muslin cloth so that the rice doesn’t fall through.
In a heatproof bowl, heat the coconut milk, sugar, and salt in the microwave on high for 2 minutes. The sugar should completely dissolve and the mixture should be very hot.
Take the sticky rice out of the steamer. Pour the hot coconut mixture on top of the rice and gently stir. (It may look like your rice is drowned in coconut water, but the liquid will all be absorbed.) Cover the bowl tightly with plastic wrap and let the mixture stand at room temperature, undisturbed, for half an hour.
The coconut sticky rice is to be served at room temperature along with fresh mango.
The rice can be refrigerated and reheated in the microwave, but the texture of reheated sticky rice isn’t as good as it is when freshly made. Freezing sticky rice is not recommended.
I hope you all will relish this delicious Thailand dish Mango Sticky Rice.I hope my recipe will help you to make perfect Mango Sticky Rice ,the same way Thai people make.Don't compromise with the quality of rice and coconut milk otherwise it will ruin your dish.Try to purchase coconut milk made in Thailand or in other case of vey fine quality.You can also add coconut cream on the top of your Rice.
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