We fell in love with this dessert years ago, when Bangkok
Thai restaurant was at Foothill Village.
Mango Sticky Rice
1 1/2 cups glutinous rice (sticky rice)
1 1/2 cups coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 ripe mangos, peeled and sliced
Place rice in a sieve. Rinse several times until water runs
clear. Soak rinsed rice in water at least an hour; drain. Line bamboo steamer with
cheesecloth, add rice, and steam over simmering water until grains are translucent.
In a small saucepan, heat coconut milk over medium heat. Stir in sugar and salt
and continue stirring until sugar dissolves. Do not boil. Remove from heat. Transfer
cooked rice to a bowl. Slowly pour coconut milk mixture over rice, stirring
gently. Let the rice sit 15 to 20 minutes. Meanwhile, peel and slice mangoes. Scoop
rice onto small serving bowls and top with mango slices.
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