FOOD for thoughts

Sticky Rice with Mango



Thai desserts are called 'kanom' in Thailand. Often they are served in individual cut up pieces, or in a cut glass bowl over crushed ice, topped with sweet coconut milk.

Sticky rice and mango is a marketplace favorite and not to be missed if you visit the country! If you take a trip to Thailand don't miss this very popular hawker (marketplace) food!

Ingredients

2 cups glutinous (sticky) rice, soaked in cold water for at least one hour and drained
1 1/4 cups coconut milk, canned or freshly prepared
A pinch of salt
2 Tblsp. of sugar
2 large ripe mangoes, peeled and sliced
Preparation

In a saucepan bring to a boil: rice, coconut milk, salt, sugar and 1 1/4 cup water. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all the liquid is absorbed. Remove from heat. Cover and let stand 5 minutes. Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through. Mold the cooked rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature. At serving time unmold onto a plate and top with mango or even strawberries.

*From Temple of Thai*

sidenote: Miss Asian desserts. Not that I'm not well-treated here! Achieving Mama's favourite round face currently, thanks to good chefs like Cindy, Jax, Nic and Mel. Gosh...