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Mango Sticky Rice

Mango Sticky Rice
Mango Sticky Rice

Mango sticky rice, a popular dessert sold at food carts throughout Thailand, is synonymous with festivity and dancing in the streets

• 1 1/2 cups glutinous sweet rice
• 1 1/3 cups canned unsweetened coconut milk
• 1/3 cup plus 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds, toasted lightly
• 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

1. In a bowl, wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
2. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender
      (check water level in pan occasionally, adding more water if necessary).
3. While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
4. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept
      covered at room temperature.
5. While rice is standing, in a small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and
      thickened slightly.
6. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.



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