This morning on KSEE Sunrise, Chef Roy Harland of the Elbow Room showed us how to prepare a delicious Thai dessert: Sticky Rice with Mango and Coconut Milk
1 cup Thai Sweet Rice (also called "sticky rice”)
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces
1/4 cup + 1 Tbsp. brown sugar
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring
1 tsp. vanilla extract
2 tsp. cornstarch dissolved in 2 Tbsp. water
Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
To finish--do not drain. Add 3/4 cup more water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low. Simmer for 20 minutes, or until the water has been absorbed Remove from heat and let rest for 5-10 minutes, covered.
To make the sauce, warm the rest of the can of coconut milk
together with 1/4 cup sugar, a pinch of salt, and 1 tsp. vanilla
flavoring over medium heat (5 minutes). Reduce heat to low and stir
in cornstarch/water slurry until thickened, remove from heat.
Place scoops of the sticky rice in bowls. The rice can be served cold, warm, or at room temperature, as desired. Ladle a generous amount of warm coconut sauce over the rice. Add slices of ripe fresh mango.