Mango and Sweet Coconut Sticky Rice

Mango and Sweet Coconut Sticky Rice

Mango and Thai Sweet Coconut Sticky Rice
(Serves 2)

1/2 cup raw sticky rice, soaked for 10 minutes in warm water and drained
1/2 cup good coconut milk
1/2 cup sugar
1/2 teaspoon salt
One perfectly ripe good mango, peeled and cut into thick slices

[Note: As you can see, my favorite ratio for sweet coconut sticky rice is very easy to remember - 1 part raw sticky rice, 1 part coconut milk, 1 part sugar, and one pinch of salt for every half cup of sticky rice. This recipe is for two servings. If you make this for a larger crowd, adjust accordingly.]

[Okay, one more note: Traditionally, coconut sticky rice is topped with a dollop of coconut cream that has been slightly thickened with rice flour. The topping is made to be a little bit on the salty side in order to bring out the sweetness of the rice. To eliminate one extra step of making the topping, I've made my sweet sticky rice as if it has the topping already mixed in. The texture of the end product is a little softer and wetter than what you would find on the streets of Bangkok, though not nearly as moist as rice pudding.]

Put the rice in a heatproof bowl and steam in a steamer, over medium heat, for about 20 minutes (based on one half cup of rice). The rice should be cooked through with no hard, raw bits in the middle of the grains.

Turn off the heat and let the rice stay in the steamer, with the lid on, while you prepare the coconut milk.

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 sesame seeds are optional.

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.

Thai Peanut Sauce

Easy Yet Authentic Thai Peanut Sauce (Adapted from my mother's recipe)

(Makes 3.5 cups)

1 13.5-ounce can of Chaokoh coconut milk
2 ounces (approximately 1/4 cup) of red curry paste
3/4 cup unsweetened (natural) creamy peanut butter (I use Smucker's)
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons of cider or white vinegar (Do not use red wine or balsamic.)
1/2 cup water

Dump everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking all the while.

Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Take the pot off the heat and serve with satay or fried tofu.

This peanut sauce keeps in a glass container in the refrigerator for months. Refrigerated sauce will thicken a bit. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve.