Thai Sticky Rice with Mangoes

This has to be my favorite dessert at Thai restaurants... I love the texture of the plump, short-grained rice fragrant with the coconut and how it pairs so beautifully with sweet, succulent, ripe mangoes - a perfect Summer dessert. I was lucky enough to lay hands on some good quality mangoes and wanted to make this dessert but didn't have the actual Thai sticky rice or arborio and since this was something I decided to do on a whim, I didn't have the patience to run out and actually buy the right kind of rice and instead used the normal rice. The texture wasn't quite what it should be (obviously) but it tasted good nevertheless. The next time, I'll be sure to try this with the actual sticky rice.

THAI STICKY RICE with MANGOES

Ingredients:
Sticky Rice - half cup

Coconut Milk - half cup (I used a canned variety)

Salt - a pinch

Sugar - 1 to 2 tbsp, to taste

Sweet ripe Mangoes - sliced, to serve

Method:

1) Cook sticky rice till tender and translucent.

2) On a low to medium flame (important), heat the coconut milk whilst stirring. When it simmers, add the salt and sugar. Taste and adjust accordingly.

3) Keep aside about a tbsp or two of the coconut milk and add the sticky rice to the remaining. Switch off the flame and allow to sit while the rice absorbs the coconut milk.

4) Place the rice in a bowl and arrange mango slices and spoon over some of the reserved coconut milk. You can also toast some white sesame seeds and sprinkle on top for a slight crunch.

We had ours with some Thai red curry and steamed rice for a tasty Thai meal.