Ever since I went to Thailand in 2002 I have wanted to know how to make sticky rice. So last month I got on a make-Thai-food-at-home kick and I googled sticky rice to see what I could find. For a very low price I found a Thai sticky rice steamer (the best, according to all the reviews). When I told David about it he said we could order it! For less than 30 dollars we got the rice steamer, a 5 lb bag of glutinous rice (you can’t find it at more grocery stores) and like 8 square feet of cheesecloth! All we had to buy at the store was coconut milk and mangos!
- 1 cup thai glutinous or “sweet” rice
- 2 tablespoons of sugar
- 1/8 teaspoon salt
- 1 cup coconut milk
Soak rice overnight in water. Put water in the silver pot (doesn’t really matter how much, just fill it to where it doesn’t touch the bamboo part) and bring to a boil. Drain the rice and wrap it up in cheesecloth. Once the water is boiling, place the rice (wrapped in cheesecloth) into the bamboo and cover it with an 8 inch lid (as shown above). Steam the rice for approximately 45 minutes.
In the meantime, first cut up your fresh mango. The pit of a mango is large and flat so be careful not to cut through it. Heat 1 cup coconut milk in a pot over medium heat. Stir constantly, then add sugar and salt. Stir and remove from heat. Pour most of the coconut mixture over the rice, and then place the rice and mango together on a serving plate. Pour the remainder of the coconut mixture over the rice before serving. Once you invest in a steamer, this is a very easy yet unique desert that’s fun and delicious!