Ingredients
The following ingredients have 4 Servings
- 1 cup Thai sticky rice
- 1 cup coconut milk
- 1/8 teaspoon salt
- 1/4 cup sugar
- 2-3 ripe mangoes (peeled and cut into cubes or slices.)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon toasted yellow mung beans
- 1 teaspoon toasted peanuts
Instruction
- Start by cooking the rice. We can cook the rice in one of the 3 ways
- 1.Traditional Method – In the traditional method, the rice is soaked for 8-10 hours. It is then drained and layered on a steamer. It is steamed for 20-25 minutes until it is translucent.2.Pot Method – This is how I cooked the rice. Add the rice to a pot along with some coconut milk and water and cook on low heat until tender.3. Instant Pot Method – In this method, washed rice is added to an Instant pot along with water and cooked until tender. You can check the detailed recipe of how to cook sticky rice in an instant pot here.
- I am cooking the rice using the pot method.
- Wash the sticky rice 3-4 times to get rid of the excess starch. Soak the rice in water for 30 minutes.
- Drain the water and add the rice to a medium size pan along with 1 cup water, ½ cup coconut milk, ¼ tsp salt, and 2 tbsp sugar, and stir gently.
- Cover the pan with a tight-fitting lid and cook on low heat until all the water is absorbed and the rice is cooked (20-25 minutes).
- Add the remaining ½ cup coconut milk and 2 tbsp sugar to another small saucepan.
- Cook on low heat until the sugar melts. Keep stirring while cooking. Remove the pan from heat.
- Scoop the cooked rice in 4 shallow serving bowls. I used a small bowl to shape the rice. I added ¼th of the cooked rice to a small bowl and pressed it tightly and then inverted the bowl in the center of the serving bowl to unmold the rice. Prepare all 4 bowls in the same manner.
- Top the rice with chilled ripe mango slices and drizzle the coconut milk and sugar mixture on top. Sprinkle sesame seeds, mung beans, and peanuts on top and serve.
