This is a famous Thai dessert which I like and reminds me of a Romanian dessert, rice with milk topped with fruit jam or compote.
I adapted the recipe just a bit by cooking the rice in the coconut milk and substituting the crispy mung beans, which are the original topping for the dessert, with roasted sesame seeds.
Enjoy!
mango sticky rice
4 portions
Ingredients
200g glutinous rice (sticky rice)
200ml coconut milk
pinch of salt
2 fresh, ripened mangoes, sliced (half mango/portion)
Condensed milk to drizzle on top (1-2 tbsp/portion or more)
Roasted sesame seeds for topping the rice (1 tsp/portion or more)
Method
Soak the rice in water for 30 minutes, strain and cook it in a rice cooker with coconut milk and salt.
If using a pot to cook it instead, after the milk starts simmering, cover the pot with a kitchen towel then put a lid on. This creates a seal to stop the steam getting out. It should be ready in 10 minutes on a low heat. Turn off the heat and let the rice rest for another 10 minutes.
Divide the rice between 4 plates, add half a mango on each plate, drizzle condensed milk on and top the rice with sesame seeds.
Tips & cheats
When I am in my hometown in Romania I cannot find sticky rice, nor ripened mango, so I substitute them with round grain rice and mango compote. If doing that, check the time of cooking and rice-milk ratio on the package label.
I like to mix coconut milk with condensed milk for a stronger flavor.
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