Saturday, February 15, 2014

Sticky Rice With Mango (ข้าวเหนียวมะม่วง)

When I was in Thailand, this was my breakfast most of the time, easy to buy at the street vendors at a very affordable price. This is really yummy that's why I love this Thai dish.

Ingredients for 4 servings:
2 cups sticky rice
1/4 teaspoon salt
2 cups coconut milk
1 cup sugar
1 3/4 cup water
3 ripe mangoes (sliced thickly)

For the topping sauce:
1/2 coconut milk
1 tablespoon corn starch
1 tablespoon sugar
1/4 teaspoon salt

1. Put the rice and water in a pot then cook, and set aside.
2. In a pan, mix the coconut milk, salt and sugar then bring to a boil, then add the cooked sticky rice and stir well to mix evenly, cover and let simmer for 45 minutes over low heat.

For the topping sauce:
Mix all the ingredients together and bring to a boil then turn off the heat.

To serve:
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice and enjoy!

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