To serve 2-4 people
1 c. Thai sweet sticky rice (glutinous rice)
1 c. water to cook rice
2/3 c. Coconut milk (full fat variety)
1/2 c. Sugar
1/2 tsp. salt
2-3 ripe mangoes
1. Start by rinsing the dry rice. Place the rice in a bowl and cover with water, swish with your hand til water is cloudy with starch, then drain and repeat 4-5 times until water stays pretty clear. This rice just smells so delicious--a nutty, sweet smell. I bought mine at the Asian market because my grocery store didn't have it. Its really different than regular long grain rice (or minute rice)--so look for the real deal.
2. Soak the rice in water for at least 4 hours, but overnight is better.
3. Drain the soaked rice and cook it. You can do it on the stovetop like regular rice, use a rice cooker, or go authentic by steaming the rice. I used my pressure cooker and put the rice in a flour dish towel on top of the steam tray. I steamed it for 17 minutes, but wish I had gone a bit longer since my rice was still a bit al dente. I saw some online suggestions on using your frying spatter screen as the steam tray and put the rice directly on it (and then cover with an inverted bowl). I don't have a splatter screen, but it looked like a less messy option than the dishtowel method.
4. Make the sweet coconut sauce. While the rice is steaming, mix the coconut milk, sugar and salt in a saucepan and bring to a low simmer. You just want it to dissolve all the sugar--you don't want to reduce or thicken the sauce. Turn off heat and wait for rice to finish.
5. As soon as the rice is cooked, quickly transfer the hot rice to a bowl and pour the warm coconut sauce over it and stir. It will look really runny, but the hot rice will absorb the sauce.
6. After about 35 minutes, the rice will be thick and ready to be topped with fresh, sliced mangoes. You can take a bit of extra coconut milk and sweeten it and drizzle it over the top.
I prefer the ataulfo (honey) mango, but the red mango tastes great too!