Thai Mango Sticky Rice is one of my favorite gluten free desserts of all time! My version is a little different than traditional - but just as delicious! Traditional mayo sticky rice is made with sweet rice that can be hard to find here in Oklahoma and needs to be soaked for up to 10 hours prior - so we're going to make it a tad bit easier and more time friendly. Here in Oklahoma, it's on select Thai menu's, seasonally. If you ever come across it, I highly recommend ordering it if you haven't! I love that it's sweet with the refreshing mango, but not overly sweet. I think you'll fall in love with it, too!
What You'll Need:
• 1 cup white Jasmine rice
• 1 mango, sliced
• 1 tbsp butter
• 1 can coconut milk (full fat)
• 2 cups water
• 6 tbsp sugar
• 2 tbsp arrowroot starch + 2 tbsp water (slurry)
• Dash of salt
• Toasted sesame seeds, for garnish
How To:
≥≥ In a pan, heat up 1 tablespoon of butter and your washed jasmine rice. Toast until it's lightly brown. Add in half of the coconut cream (it's thick and sits at the top of the coconut milk can), 3 tablespoons of sugar, a splash of the coconut milk, a dash of salt and 2 cups of water. Mix together and put the lid on. Let it cook according to package instructions. It's going to be creamier than normal rice - that's what we want!
≥≥ In a sauce pan, pour in the entire can of coconut milk, plus the remaining coconut cream. Add in 3 tablespoons of sugar and milk to let it melt. Let it come to a gentle boil. In a cup, mix together your water and arrowroot starch (corn starch is fine, too!). Slowly pour this into the coconut milk mixture. Stir until it slowly starts to thicken up into a creamy sauce/glaze.
≥≥ Plate it up! Serve your rice in the bowl, topped with your sliced mango. Drizzle with the coconut sauce and top with sesame seeds.
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