Mango Sticky Rice ข้าวเหนียวมะม่วง

Mango Sticky Rice is a Thai dessert that is world renowned. Before you get started, make sure you get the right kind of rice because any other kind won't work. "Sticky rice" sometimes called "Sweet Rice". I usually buy mangoes 2 weeks ahead before I make it so the mangoes have ample time to ripen up. It's really hard to find good mangoes in the U.S. unless you live in California or Florida.... However, once you've got the right rice and your mangoes are rip you are ready to make one of the easiest and most delicious desserts in the world!!

Serves 4-6 people medium size serving

Ingredients
   1 ½ cup                      Sticky Rice
   19 oz (560ml)            Coconut Milk
   ¾  cup                        Sugar
   3 medium size           Mangoes; Mangoes are ripe and therefore sweet when they are orange so if they are green they will still turn to a yellowish and then orangeish color. Like I said it is very difficult to find good mangoes so sometimes they colors are deceiving. The best way to tell is to smell the mango. A ripe mango will have a very sweet smell whereas in the other stages the mango will not have much of a smell at all.
  A pinch of Salt

Preparation:
    1. Soak sticky rice for at least 3 hours. Soaking it overnight about 6-7 will help it to steam faster.
    2. Steam sticky rice in bamboo steamer for 15-20 minutes before you start.
    3. Put 1 can of coconut milk (19 oz) in a pot and set the stove to low heat.
    4. Once the coconut milk gets warm add sugar and salt. Don't let the coconut milk boil, just warm.
    5. Take out ½ cup of coconut milk from the pot as this will be used to pour on top at the end.
    6. Put sticky rice in the pot and mix with coconut milk well. Let the sticky rice soak up the coconut milk for about 10 minutes.
    7. Peel the mango and slice it into whatever size pieces you like. Then put the mango slices on top of a serving of sticky rice and pour on the coconut milk that was removed earlier on top.

How to Steam Sticky Rice