Mango Sticky Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear.

   Ca. 3 min.

2. 2

   Soak the rinsed glutinous rice in cold water for at least 30 minutes, or preferably 4-6 hours, or overnight.

   Ca. 30 min.

   Kokkens note: Longer soaking times result in softer, more evenly cooked rice.

3. 3

   Drain the soaked glutinous rice well.

   Ca. 1 min.

4. 4

   Set up a steamer over a pot of boiling water and line the steamer basket with cheesecloth or parchment paper.

   Ca. 2 min.

5. 5

   Spread the drained glutinous rice evenly in the prepared steamer basket.

   Ca. 1 min.

6. 6

   Steam the glutinous rice for 20-25 minutes, or until tender and translucent.

   Ca. 25 min.

   Kokkens note: Stir occasionally to ensure even cooking.

7. 7

   While the rice is steaming, prepare the coconut milk mixture for the rice. In a small saucepan, combine the coconut milk, granulated sugar, and salt (for rice).

   Ca. 5 min.

8. 8

   Heat the coconut milk mixture over medium-low heat, stirring constantly, until the sugar and salt are fully dissolved. Do not boil.

   Ca. 3 min.

9. 9

   Once the rice is cooked, transfer it to a large bowl.

   Ca. 1 min.

10. 10

    Pour the warm coconut milk mixture over the hot rice and gently fold it in until fully absorbed.

    Ca. 2 min.

11. 11

    Cover the bowl with a lid or plastic wrap and let the sticky rice rest for at least 30 minutes, allowing it to absorb all the coconut milk and become truly sticky.

    Ca. 30 min.

    Kokkens note: The longer it rests, the better the flavor and texture will be.

12. 12

    While the rice rests, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt (for sauce).

    Ca. 2 min.

13. 13

    In a separate small bowl, whisk together the cornstarch and water to create a slurry.

    Ca. 1 min.

14. 14

    Heat the coconut sauce mixture over medium-low heat until it simmers.

    Ca. 2 min.

15. 15

    Slowly whisk in the cornstarch slurry and continue to cook, stirring, until the sauce thickens slightly.

    Ca. 2 min.

16. 16

    Remove the coconut sauce from the heat and set aside.

17. 17

    To serve, scoop a portion of the warm sticky rice onto a plate.

    Ca. 1 min.

18. 18

    Arrange fresh mango slices next to the rice.

    Ca. 1 min.

19. 19

    Drizzle generously with the prepared coconut sauce.

    Ca. 1 min.

20. 20

    Optionally, sprinkle with toasted sesame seeds before serving.