I’ve tried to make this recipe several times. My error was in two parts, cooking the coconut milk with the rice and using the wrong grain of rice. This recipe has been a labor of love, as if tasty mistakes are a bad thing.
You’ll know what I’m talking about. . . After a perfectly filling dinner at your favorite Thai or Vietnamese restaurant. You are too full to order more than the sweetened condensed milk drip coffee as dessert until. . . you remember the Coconut Mango Sticky Rice. You can find room for a spoonful of that.
I found inspiration to properly prepare the rice in Jeffery Alford and Naomi Duguid’s book Mango and Curry Leaves. They have co-authored several books based on their travels to exotic destinations. Though they advise cooking the rice using tools I don’t have available I modified. There was no Thai sticky rice available either but I found using sushi rice worked like a charm!
This recipe will charm you! Think of exotic, tropical destinations as you savor it.
- 3 cups water
- 1 cup sticky rice, sticky sushi rice or Thai sticky rice
- 1 (14-ounce can) coconut milk
- ¼ cup plus 2 tablespoons organic sugar or sugar substitute like date or coconut sugar
- ¼ teaspoon sea salt
- 2 teaspoons arrowroot
- 1 fresh mango, pitted, skin removed and cubed
- toasted sesame, crushed pistachio or chia seeds, optional
- Soak the rice in water for 1-2 hours. Rinse until the water runs clean.
- Prepare the rice by steaming in a strainer/steamer-style double broiler. If your double broiler has large holes allowing the rice to fall through then line the bottom with cheese cloth or a mesh strainer. You want the rice to steam over the water not boil in the water.
- Cover and steam 25 minutes or until the grains are just tender and a bit glossy. Be sure to check the pan every 10 minutes, refilling water as needed.
- Prepare the sauce by bringing the coconut milk, sugar and salt to a low boil. Reduce heat to a low simmer, stirring to be sure the sugar has melted.
- Remove 3 tablespoons of the coconut milk and in a cup stir in the arrowroot until smooth. Incorporate the arrowroot mixture into the coconut mixture until smooth.
- Simmer, stirring often, until the rice is cooked.
- In a separate bowl combine the rice and 1 cup of the coconut sauce. Stir and allow the mixture to rest 10 minutes. The rice will absorb the coconut sauce and become creamy.
- Serve warm topped with coconut sauce, fresh fruit and optional sesame seeds, pistachio or chia seeds.