Sticky Rice with Mango and Coconut Cream

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Another common sweet treat in Thailand, sticky rice drowned on coconut milk is a great take on a rice pudding.

2 tablespoons of sugar

1 cup glutinous rice

Pinch of salt

1 cup coconut milk

Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Drain it.

Take your steamer (bamboo or pot steamer), put water in the bottom and cover the steam section with baking paper or muslin cloth. Pour the drained sticky rice into the steamer, cover with the lid and steam on a medium to high heat for around 20 minutes. It will become translucent when done. Transfer it to a bowl.

Now heat the coconut milk and sugar in a pot over medium heat. Stir it constantly and let the coconut milk simmer but not boil or it may curdle. Add salt. Pour 3/4 of the hot coconut milk over the sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk and be gooey and creamy.

Serve either warm or chilled with fresh sliced mango and the remaining coconut milk drizzled lazily over the top.

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