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Classic Thai breakfast and dessert. Perhaps one of the few recipes that is present in all regional Thai cuisines and can be found in the north, in the south, on all islands and in the depths of the country (the same tom yam or pad tai - not everywhere). The base is sticky rice, mango and coconut milk. Such a dessert is eaten with spoons, forks and sometimes even hands) Helsey establishments began to cook mango sticky rice on red, black and brown rice. And they do it right, such rice is more useful, and the friability of white is not needed here. Nevertheless, I give a classic recipe, with the replacement of a sticky rice variety with a more popular, but also Thai. For the authenticity of taste.
Use better basic Thai jasmine rice. You can replace Indian basmati, they are close in taste and structure.
- 3/4 cup jasmine rice (standard 250 ml cup)
- 150 ml of coconut milk
- 2 tbsp. sugar
- salt
- 1 tsp. starch
- 1 large ripe mango
Boil rice until cooked, as indicated on the package. While it is cooking, mix the coconut milk, sugar, a little salt and starch. Pour the mixture into the finished rice, if there is a lot of liquid - leave for another 1-2 minutes on medium heat. Turn off the heat, cover and let stand. An hour is better, but I have 5-6 minutes while I clean the mango:) There is no gluten in rice, so starch and sugar help to make it sticky, this “chemistry” takes a little time.
Peel the mango (like potatoes), cut the halves of the pulp along the bone. If there are no forms for serving at home (but you want to be beautiful), rice is possible put in a small bowl with a round bottom or cup. Let it stand for a minute, turn upside down on a plate and leave for another 30 seconds, carefully remove the bowl. Serve sprinkled with black sesame seeds (optional).
Boil rice until cooked, as indicated on the package. While it is cooking, mix the coconut milk, sugar, a little salt and starch. Pour the mixture into the finished rice, if there is a lot of liquid - leave for another 1-2 minutes on medium heat. Turn off the heat, cover and let stand. An hour is better, but I have 5-6 minutes while I clean the mango:) There is no gluten in rice, so starch and sugar help to make it sticky, this “chemistry” takes a little time.
Peel the mango (like potatoes), cut the halves of the pulp along the bone. If there are no forms for serving at home (but you want to be beautiful), rice is possible put in a small bowl with a round bottom or cup. Let it stand for a minute, turn upside down on a plate and leave for another 30 seconds, carefully remove the bowl. Serve sprinkled with black sesame seeds (optional).
