Mango sticky rice is my favorite summer dessert. The sweet gooey, nutty sticky rice is served with luscious coconut cream and sliced mango. This low-sugar version is not only easy to prepare, but also much healthier.
It's very good. I use the traditional Thai baskets to steam the rice, and use glutinous rice. My one qualm with this recipe is that the cup of coconut milk mixture is too much liquid.
If you're a fan of Thai food, I'm sure you're familiar with sticky rice. There is something so special about its chewy texture and sweet flavor. If you have a desire to make it in your own kitchen but don't have the proper tools such as a traditional bamboo basket or stackable steamerthere are several other methods that work just as well.
Sticky rice is officially named "glutinous rice," though it's a bit of a misnomer, given that there's not any gluten in it. It does contain amylopectin, a component of starch that gives the rice its sticky nature. The sticky rice, which turns a pearly color when cooked, is what makes this dish able to clump into little balls.
Chinese sticky rice, on the other hand, is anything but plain…it is a flavorful work of art, ready to be enjoyed! And just for some added insight into this recipe, the first thought might be to put the rice in the rice cooker first and then top it with all the filling. I tried this method a few times and every time I did, the rice came out too mushy.
Measure out 2 cups of the sweet rice and place in a pot. Sticky rice can be purchased at Asian food stores. Here, we are using the Thai variety, which has a longer grain than Japanese or Chinese sweet rice.
Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. I've also included some of my personal travel eating tips and answered some of your top questions Fast forward 10 years, after living in Thailand for years now, and learning so much about the food, I sometimes look back on that story, and I have to chuckle at myself.
The texture elevates rice from a humble side dish to an irresistible accompaniment for most any meal. But the grain can be a bit perplexing when attempting to make at home. What is it?