RECIPES   FOOD

MANGO STICKY RICE

2 servings

 60 min.

INGREIDENTS

  • 1 to 2 ripce mangoes

FOR THE RICE:

  • 1 cup Thai rice (aka sticky rice)

  • 1/2  can Coconut milk (470ml)

  • 1,5 cup Water

  • 1/4 tsp salt

  • 1 tbsp brown sugar

FOR THE SAUCE: 

  • 1/3 cup Gili Ginger Elixir (about 80ml)

  • 1/2 can coconut milk (470ml)

  • 3 tbsp brown sugar

HOW TO

One of the most popular desserts in Asia known for its creamy & sweet texture.

FOR THE RICE:

Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes without cooking. Do not drain the rice.

Add 1/2 cup more water, the coconut milk, the salt, and the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape).

Reduce heat to medium-low, until you get a gentle simmer. Simmer 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.

FOR THE SAUCE:

Warm (do not boil) the remaining coconut milk and the GILI over medium-low heat in a small saucepan (about 5 minutes). Add the brown sugar and stir until dissolved. Taste-test sauce for sweetness, adding more sugar if desired. (NOTE: the sauce will not taste as sweet once added to the rice).

FOR THE SERVING:

Prepare the mangoes by cutting them into cubes. 

Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top until the rice is swimming in the sauce. Arrange the mango cubes on the rice and finish with an extra drizzle of sauce and sesame seeds.

TIP BY CHEF ENZO:

Add  more sugar if desired (NOTE: the sauce will not taste as sweet once added to the rice).

What you will need:

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