Sticky Rice with Mango

Growing up, I wasn’t a fan of any Asian foods except a little Chinese.  Pork Fried  Rice is still a favorite.  As I’ve aged, I’ve branched out with Japanese, Thai, Vietnamese, etc.  I keep finding new things that I end up adoring.

One of those things has been Thai Sticky Rice.  I’d had plenty of Thai food, but have always skipped dessert.  Usually because I’m too damn full, but rice for dessert never sounded appealing.  Then a friend had me try it a few years back and I realized …

I was an idiot.  A HUGE idiot.

I’m very lucky that I have two Asian markets not far from my house, so finding sticky rice (or sweet rice) wasn’t a problem.  This is one of the easiest, tastiest, completely awesome-est desserts you can make.  I crave this stuff too much to always eat out, so I’m happy this is so easy to make.

 

Ingredients:

1 cup Sticky Rice

1 cup Coconut Milk

2 tbsp Sugar

Pinch of salt

Now, I do not have a rice cooker.  But this can easily be made in the microwave and doesn’t take a lot of time.

Put the rice into a microwavable bowl.  Cover the rice with about a cup or so of warm water (water level should be above the rice) and let this soak for at least 10 minutes.  After it’s done soaking (and don’t skip that step!), put in the microwave, cover with a plate or whatever, and cook for 3 minutes on high.

Take out and stir it well.  Put it back in for another 3 minutes.  Keep cooking at 3 minute intervals until all the rice is cooked – looks translucent.

While that’s cooking, you can prepare the coconut milk.  Usually found in cans, shake it up a bit first.  Pour the coconut milk into a small saucepan, on medium heat.  Add the sugar and salt and allow to cook for a little bit.  DO NOT BOIL.

When the rice is done, pour the coconut milk in with the rice.  It’ll absorb quickly and be a bit mushy.  This is what you want it to look like.

I like it with mango, but feel free to add whatever or nothing at all.  This is so easy and so awesome.