Mango Sweet Rice
Mango Sweet Rice
If you tolerate basmati rice on occasion like we do, you are going to enjoy this dessert. Traditionally you may see this called mango sticky rice, Thai sweet rice and mango or sticky rice with mango—there are so many variations. This dessert is another recipe that gives us such warm fuzzies! While it’s one we usually don’t make at home, we would always enjoy it at our favorite Thai restaurant when we were visiting family in St. George, Utah. After a tasty family meal there, we would make sure we had several orders of mango sticky rice to share. Everyone grabbed a spoon to enjoy their portion. The rice and sauce are warm and slightly sweet, and—when they are paired with fresh mango—eating this dish is one of those “oh my” moments you’re not likely to forget. We hope you enjoy our take on this beloved dessert filled with family memories of sitting around a table and eating together.
Ingrediënten
yield: 5 (½-cup [50-g]) servings
- rice
- 1 cup 200 g basmati rice
- 2 cups 480 ml water
- Âľ cup 180 ml full-fat coconut milk
- ½ cup 94 g maple sugar
- ÂĽ tsp fine sea salt
- sauce
- 1 cup 240 ml full-fat coconut milk
- 2 tbsp 24 g maple sugar
- 2 tbsp 16 g tapioca starch
- ½ tsp fine sea salt
- toppings
- 2 large Ataulfo mangoes cut into ¼” (6-mm)-thick slices
- 1 tbsp 9 g sesame seeds (optional)
Instructies
- To make the rice, combine the rice and water in a large saucepan.
- Bring the water to a boil over medium-high heat, then cover the saucepan and reduce the heat to low.
- Simmer the rice for 15 to 20 minutes, or until it is fluffy.
- While the rice cooks, prepare the soaking liquid for the rice by combining the coconut milk, maple sugar and salt in a small saucepan.
- Bring the mixture to a boil over medium-low heat, stirring it occasionally, until the sugar is dissolved.
- Pour the hot liquid over the cooked rice in the large saucepan and stir it to combine.
- Let this cool, covered, for 1 hour.
- Once the rice has cooled, make the sauce.
- In a medium saucepan, whisk together the coconut milk, maple sugar, tapioca starch and salt.
- Warm the mixture over medium-low heat for 3 to 5 minutes, until the maple sugar is dissolved, the mixture has thickened a bit and it is bubbly.
- To serve, transfer ½ cup (50 g) of the sweet rice to a serving plate and shape it as desired.
- Drizzle 2 tablespoons (30 ml) of the warm topping sauce over the rice, arrange the mango slices on top of the rice and garnish it with the sesame seeds (if using).
- Serve the sweet rice immediately.
