Title: Sticky Rice with Mango
Categories: June 1994
Yield: 1 servings

1 1/2 c Glutinous; (sweet) rice
1 1/3 c Well-stirred canned
-unsweetened coconut
; milk
1/3 c Plus 3 tablespoons sugar
1/4 ts Salt
1 tb Sesame seeds; toasted
-lightly
1 lg Mango; peeled, pitted, and
; cut into thin
; slices (at least
; 24)

In a bowl wash rice well in several changes of cold water until water is
clear. Soak rice in cold water to cover overnight.

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).

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.

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.

While rice is standing, in cleaned 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.

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.

Serves 6.

Gourmet June 1994

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