Mango Sticky Rice – Thai Style

Thailand! Oh what a beautiful country! My husband and I were fortunate enough to visit Thailand a couple years ago. What an amazing adventure and the food was so delicious and easy to find vegan friendly food too. We had to learn a few Thai words along the way to be sure we were eating only food prepared with vegetables “Jay” was key to our success! One of our favourite desserts was Mango Sticky Rice. If you ever go to Thailand, get some and get some often, it is delicious! Of course the mangos are right off the tree and the taste is a thousand times better than the mangos we get….and some of the ones we get are pretty good!

So simple to make and your family and friends will love it! Here’s what you do….

Mango Sticky Rice

Ingredients – This would make enough dessert for four. I like lots of sauce on mine so I doubled the original recipe to have lots of sauce to soak the cooked rice in and extra to pour on top of the dessert. Delish!

• 3 cups water
• 1 cup sticky rice, sticky sushi rice or Thai sticky rice
• 2 (14-ounce cans) coconut milk
• 1/2 cup organic sugar or sugar substitute like date or coconut sugar
• 1/2 teaspoon sea salt
• 4 teaspoons arrowroot
• 2 fresh mangos, pitted, skin removed and cubed
• toasted sesame, crushed pistachio or chia seeds, optional

Method to make the Mango Sticky Rice:

1. Soak the rice in water for 1-2 hours. Rinse the soaked rice until the water runs clean.

2. 

   Prepare the rice by steaming in a strainer/steamer-style double broiler. If your double broiler has large holes allowing the rice to fall through then line the bottom with cheese cloth or a mesh strainer. You want the rice to steam over the water not boil in the water.

3. Place lid on pot and steam the rice for 25 minutes or until the grains are just tender and a bit glossy. Be sure to check the pan every 10 minutes, refilling water as needed.
4. In a separate sauce pan pour in the coconut milk, add the sugar and salt and bring to a low boil, stir constantly. Reduce heat to a low simmer, stirring to be sure the sugar has melted.

5. 

   Remove 6 tablespoons of the coconut milk and in a cup stir in the arrowroot until smooth. Stir the arrowroot mixture into the coconut mixture until smooth.

6. Continue to simmer the sauce and stir often, while the rice is cooking.
7. Once the rice is cooked, combine the rice and 1 cup of the coconut sauce in a bowl. Stir and allow the mixture to rest 10 minutes. The rice will absorb the coconut sauce and become creamy.

Serve warm topped with coconut sauce and fresh fruit.