Sunday, May 10, 2009

Thai Style Mango and Sticky Rice

1 cup short grain "sticky" rice
1 can coconut milk
6 tablespoons sugar
pinch of salt
pinch of nutmeg
1 ripe mango, peeled, seeded, and sliced
2 tablespoons sesame seeds, toasted

Cook rice according to package instructions. Meanwhile, bring coconut milk to a simmer, stirring constantly. Add the sugar, salt, and nutmeg, and continue simmering 3-5 minutes until thickened. When the rice is cooked, add 3/4 cup of the coconut mixture, stir to combine, and let sit for 5 minutes. Serve mango on top of the warm rice, spoon over the coconut sauce, and sprinkle with sesame seeds. Enjoy.


pksarna said...

This dish reminds me of Thai dinners in Berkeley. Awesome, seasonal, simple dish! Love it!

Hennifer said...

Yum... this sounds good. N just asked me yesterday my opinion on Thai food. I said I didn't have enough experience. This looks like a good way to dive in.

B Kinch said...

This is what Jen was eating at the coast, right? I love sticky rice, even just plain. So chewy :)