Sweet rice with coconut milk and mango is eaten everywhere in Thailand, for breakfast, lunch and dinner, adults and children. It is very easy to prepare — steam rice in large quantities on hand in any Thai cuisine, it takes 10 minutes to season it with coconut milk and fresh fruit. In restaurants, you can use milk from fresh coconut (coconut water+pulp is mixed in a blender), but more often they take canned, which is more convenient to store. Mangoes for the dish are usually chosen the best - sweet and juicy, but some are prepared from those with sourness. Therefore, it is not particularly necessary to adapt the recipe: rice and coconut milk are on sale, and those tropical fruits that we can find are often on the verge of the ripeness we need with sourness.
- cooked jasmine rice 400 g
- 400 ml of coconut milk
- 125 g of sugar
- 0.3 tsp salt
- 1-2 mangoes
Jasmine rice (you can take another long-grain or even round, but it is important that it is not too starchy) soak overnight in cold water or for 3 hours in hot. Rinse and pour in water. Boil until cooked or cook in a double boiler. Drain the water again if necessary and mix well without refilling anything.
Pour coconut milk into a small saucepan. Add sugar, salt.
- just for information. Sometimes pandan leaves are added to milk. These thin leaves give a rather strong recognizable aroma, and if they are ground, then a persistent rich green color to many Thai desserts. also the leaves are used as a “package” for baking, along with bamboo leaves. pandan has a sweetish and slightly spicy taste. It is almost impossible to replace it with anything, so I exclude pandan from the recipe. But if you want to bring the taste as close as possible, at the stage of heating the milk, you can add 1 bay leaf.
Without bringing to a boil, simmer the hot milk, stirring in the sugar and salt. 10 minutes. If you still decide to use laurel, take it out. Pour half of the hot milk on 400 g of finished rice, cover with a clean towel and let stand for 5 to 15 minutes. At this time, clean the mango and cut the pulp into cubes. We spread the sticky rice in a plate, pour a couple more spoons of warm milk, spread the mango on top and serve. You can sprinkle with toasted sesame or peanuts.
Excellent quick autumn breakfast. Warming and very nutritious. In general, it is raining in Thailand now. The rainy season, when the rain is the rain of all rains.
Jasmine rice (you can take another long-grain or even round, but it is important that it is not too starchy) soak overnight in cold water or for 3 hours in hot. Rinse and pour in water. Boil until cooked or cook in a double boiler. Drain the water again if necessary and mix well without refilling anything.
Pour coconut milk into a small saucepan. Add sugar, salt.
- just for information. Sometimes pandan leaves are added to milk. These thin leaves give a rather strong recognizable aroma, and if they are ground, then a persistent rich green color to many Thai desserts. also the leaves are used as a “package” for baking, along with bamboo leaves. pandan has a sweetish and slightly spicy taste. It is almost impossible to replace it with anything, so I exclude pandan from the recipe. But if you want to bring the taste as close as possible, at the stage of heating the milk, you can add 1 bay leaf.
Without bringing to a boil, simmer the hot milk, stirring in the sugar and salt. 10 minutes. If you still decide to use laurel, take it out. Pour half of the hot milk on 400 g of finished rice, cover with a clean towel and let stand for 5 to 15 minutes. At this time, clean the mango and cut the pulp into cubes. We spread the sticky rice in a plate, pour a couple more spoons of warm milk, spread the mango on top and serve. You can sprinkle with toasted sesame or peanuts.
Excellent quick autumn breakfast. Warming and very nutritious. In general, it is raining in Thailand now. The rainy season, when the rain is the rain of all rains.
