Time: 1 hour and a half-not active time
Serves: 8-10 people
- 1 1/2 C uncooked sticky rice
- 2 C water
- 1/4 tsp salt
- 2 tsp tapioca starch or corn starch
- 2 cans coconut milk
- 1 C + 1 Tbsp sugar
- 2-3 fresh ripe mangos, peeled, pitted and sliced
Bring the rice and water to a boil ina large saucepan then turn the heat down. Cover and simmer on very low heat about 15-20 minutes until the water is all absorbed.
While the rice is cooking, place 1 1/2 C coconut milk, 1 C sugar, and 1/2 tsp salt in a saucepan and cook over medium heat; bring to a boil for a mintue and stir to melt the sugar, then remove from heat.
Stir the cooked rice into the coconut milk mixture and place in a glass dish about 7×11 inches. Cover and let cool 1 hour to absorb all the coconut milk.
Make the sauce by mixing together 3/4 C coconut milk, 1-2 Tbsp sugar, 1/4 tsp salt, and 2 tsp tapioca or corn starch in a saucepan; stir constantly until it reaches a boil adn thickens. Remove from heat and let cool.
Serve squares of the rice with mango slices and sauce over the top.
From All About Thailand by Elaine Russell