Thai sticky rice with mango

e ate sticky rice  with Thai curries all the time at our local Thai restaurants . Never really gave it much thought. After all it was just rice, just a little more sticky then usual, right?

Wrong. One day when watching Top Chef on Bravo I saw one of the contestants actually being sent home for not getting this rice right, I remember the dish was Thai sticky rice with mangoes. I wondered 'how can you mess up rice even if you are a basic cook, let alone a chef'. That's when it got my curiosity. When I started looking at how to make it that is when I realized it is not as easy as I thought. I looked around a bit more and ever since have thought of giving it a shot. The desire came back when I saw the Sticky rice with Mango post on Priya's site. The dish looked perfect the way she had made it and having a good detailed explanation definitely helped make it appear do-able. Here's my attempt to recreate the dish as described by Priya. The rice package I bought however required a sticky rice steamer to make it. Since I did not have it, I just used my regular rice cooker with its steamer attachment. Have included the details below.

Thanks darling, we relished it, it tasted awesome.. and  I can now proudly add sticky rice to my resume :)
Ingredients:
Thai Sticky Rice - 1 cup (you will get it in any Oriental shops)
Unsweetened Coconut Milk - 1 cup
Sugar - 1/2 cup (increase or decrease based on how sweet you would like your rice to be)
Sesame Seeds - 1 tbsp
Ripe Mango - 2, finely sliced or chopped.

Method:
 1. Cook rice per package's instructions and keep it aside. Here how I did it.Wash Thai Sweet Rice very well and soak for 4-5 hours.
2. Drain off water and steam the rice wrapped in muslin or cheese cloth.  I use the Steamer basket of rice cooker . Pour 2 cups of water into the pot. This measurement is for a 3-cup rice cooker. Use more water if you have a larger rice cooker ,set the pot into the base and cover and press start button  bring to a boil..Put the rice in the muslin cloth into steam basket and put steam basket in inner pot. Cover the pot and cook. Cook for about 15 minutes

3. After 15 minutes, gently mix the rice to ensure even cooking. Cook for another 12-15 minutes.
4. Lightly dry roast sesame seeds and keep them aside.
5.Chop or slice mangoes to desired shape and keep them aside.
6. Now, take a heavy bottomed pan and add coconut milk to it. Let it simmer mixing continuously on low heat. You don't want to heat it at high flame otherwise the milk will curdle. Once the coconut milk has got one boil, add sugar to it and let it melt all.
7. Now, add 3/4 of this coconut milk mix into the rice bowl/pot and let the rice sit and absorb all the milk for about 20 minutes. Don't let the mix cool down all the way.
8. Now, take one portion of this absorbed rice in a serving plate , sprinkle it with little of the coconut milk mix kept aside, sprinkle some toasted sesame seeds and then top it with sliced/chopped mango . Serve warm ENJOY!!

Notes: 

1. This dessert is served hot or else the sticky rice will become too hard due to all the extra starch it has.

2. Thai sticky rice is also known as sweet rice. Use the long grain type. 

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