||Thai Sweet Rice
|1 3/4 c
||Ripe Mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised) OR 1 pkg frozen mango
|1/4 c + 1 tbsp
||Brown Sugar (for a natural sweetener substitute maple syrup)
|1/4 tsp + pinch
||Cornstarch or Arrowroot Powder dissolved in 2 Tbsp. water
||Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial). Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
||Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
||Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
||Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
||Serve hot sticky rice into serving dish, pour half of coconut milk on the sticky rice and let the rice absorb the milk. Pour the other half when it's ready to serve.
Arrowroot powder is similar to corn starch. Used primarily in cooking and baking. It has no taste and is often used a thickener.
This coconut milk can be used for making cakes, candies, cookies, ice cream, coconut jam (kaya), curries, and other preparations where coconut milk is required.
Dark Brown Sugar
Dark brown sugar with the perfect amount of molasses completes any recipe.
Gluten Free Corn Starch
Gluten-free corn starch is commonly used as a thickener for sauces, puddings, and such. It tends to form lumps so it is usually mixed with a small amount of liquid to make a paste before using it.
Light Brown Sugar
Delicious light brown sugar perfect for any recipe.
Thai Jasmine Rice
Thai jasmine rice is recognized around the world as having the finest quality. It is Thailand's principle export product. Very aromatic and fresh it has the slight scent of Jasmine.