Sunday, January 3, 2010

Sticky Thai Rice Recipe

Contributed by: Carlene Richards

Ingredients
3 cups uncooked short-grain white rice
4 cups water
3 cups coconut milk
2 cups white sugar
1 teaspoon salt
1 cup coconut milk
2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons tapioca starch
6 mangos, peeled and sliced
2 tablespoons toasted sesame seeds

Directions
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 3 cups coconut milk, 2 cup sugar, and 1 teaspoon salt in
a saucepan over medium heat; bring to a boil; remove from heat and set aside.
Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1 cup coconut milk, 2 tablespoon sugar, 1/2 teaspoon salt,
and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice.
Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

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