Thai Sweet Sticky Rice with Mango
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Thai Sweet Sticky Rice with Mango
Category
Potatoes, Pastas and Grains
Ingredients
- 1 ½ cups uncooked, short-grain white rice
- 2 cups water
- 2 tablespoons Fustini's Cara Cara Vanilla balsamic
- 1 ½ cups coconut milk
- 1 cup white sugar
- ½ teaspoon salt
- ½ cup coconut milk
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1 tablespoon tapioca starch
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Ingredients
Directions
- Combine the rice, vinegar and water in a saucepan, bring to a boil, cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, mix together 1 ½, cups coconut milk, 1 cup sugar, and ½, teaspoon salt in a saucepan over medium heat, bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover. Allow cooling for 1 hour.
- Make a sauce by mixing together ½, cup coconut milk, 1 tablespoon sugar, ¼, teaspoon salt, and the tapioca starch in a saucepan, bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.