Sticky Rice with Coconut Sauce, and Mango Slices
Ingredients
Uncooked sticky rice - (Use glutinous or Arborio rice) 400g
Coconut Milk (80 ml for rice & 320 ml for coconut sauce) 400ml
Water 200ml
White sugar 180g
Small mangoes (peeled & sliced) 4 small
Black roasted sesame seeds 4tsp
Methods
Sticky Rice - (using saucepan with tight fitting lid)
1.Wash the rice in cold water – when the water has become milky throw this water away.
2.Repeat the process until the water is clear.
3.Leave the rice to soak for about 10 minutes then pour off the water.
4.Mix 80 ml (1/3 cup) coconut milk with 200 ml water and place in saucepan.
5.Drain the rice then add rice to the saucepan. Stir well.
6.Cook until boiling.
7.Cover the with a tight fitting lid and simmer gently
8.Rice is cooked (20 – 30) minutes. Do not stir or remove lid during this time (low heat). When the rice is ready it will hold together and be very sticky.
Coconut Sauce
1.Combine sugar and remaining (320ml) coconut milk in a small saucepan
2.Stir over gentle heat until ingredients are combined (do not boil)
ooh, this is one of my favourite desserts in restaurants, but I rarely make it at home...you have inspired me to have it for dinner tonight because it really sounds delicious. Does it matter that much if you don't rinse the rice? (Just thinking, if I am being realistic here, I will throw it in as is because it is quicker...that's just me...)
ReplyDeleteFound you through your poignant comment on Marsha's blog - amazing how the blogs link us to like minded souls.