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.
3 comments:
This dish reminds me of Thai dinners in Berkeley. Awesome, seasonal, simple dish! Love it!
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.
This is what Jen was eating at the coast, right? I love sticky rice, even just plain. So chewy :)
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