Arroz Pegoso con Mango

Ingredientes

• 1 cup Thai sticky rice (aka sweet rice or glutinous rice)
• 1 cup coconut milk (full fat)
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 2/3 cup coconut milk
• 1/4 tsp salt
• 1 1/2 tsp cornstarch
• 1 tablespoon water
• 2 ripe mangos (peeled and sliced)
• Toasted sesame seeds

Preparación

1. 1

   Prepare the rice. In a large bowl, thoroughly wash and drain the sticky rice with cold water until the water is clear. About 3-5 times. Let the rice soak in 2 cups water for at least 1 hour or overnight.

2. 2

   Steam the rice. Boil the water in your steamer over high heat. Drain the rice and lay the sticky rice on a cheesecloth or parchment paper in the steamer—cover and steam for 25 minutes or until the rice is soft and translucent.

3. 3

   Sweet coconut sauce. While the rice is cooking, in a small saucepan over medium heat, add 1 cup coconut milk, sugar, and salt. Mix until the sugar dissolves, then bring to a simmer and simmer for 3 minutes until it slightly thickens. Set aside.

4. 4

   Salted coconut drizzle. In a small bowl, mix the cornstarch and water to make the cornstarch slurry. Next, in a saucepan over medium heat, add 2/3 cup coconut milk and salt on medium heat until the mixture comes to a gentle simmer. Slowly pour in the cornstarch slurry and stir until the sauce thickens. Set aside.

5. 5

   Mix rice and sweet coconut sauce. Once the sticky rice is cooked, place it in a heatproof bowl, pour the sweet coconut sauce over it, and mix. Microwave for 1-2 minutes until the rice has absorbed the coconut sauce.

6. 6

   Prepare the mangos. Peel the mangos, place the mango stem side down, and vertically slice the cheeks from the pit. Then slice the cheeks into thin slices.

7. 7

   Serve. Serve the mango sticky rice garnished with the salted coconut drizzle and toasted sesame seeds.