It’s warm. It’s sweet. It’s sticky. It’s coconut-y. It’s Thai sticky rice with mango!
While your favorite Ethnic Foods Examiner does love dessert, she can not always fit it in at the end of a big meal. With sticky rice, she will always make an exception. Rice, is there anything it can’t do? Sure, you can have plenty of it as a side to your curry, but the sticky rice experience is completely different. Who knew that all you needed was coconut (and sugar) to make it into a tasty dessert!
Please note: not just any rice can make sticky rice (it’s best not to think of the tragic jasmine sticky rice attempt of 2009). To make the perfect sticky rice, one needs glutinous rice. It is the stickiest of all rice. Most commonly it will be seen as botan rice. After looking for months around Baltimore, the only place this Examiner has been able to find botan rice is at H-Mart in Catonsville. It comes in a five-pound bag only, so please have some other recipes in mind before buying.
Ready to make it at home?
What you need:
1.5 cups botan rice (from H-Mart)*
1.5 cups water*
1 can of coconut milk (several different kinds can be found at H-Mart!)
1 cup and 1 tbsp sugar
½ and ¼ tsp salt
1 tbsp tapioca starch (found at H-Mart)
As many mangoes as you like (Giant in Dundalk has really fresh ones right now!)
*Use rick cooker cup to measure
What to do (for 6-8 servings):
1. Mix the rice and water in the rice cooker and steam until done
2. Boil 1.5 cups coconut milk mixed with ½ tsp salt and 1 cup sugar
3. Add mixture to rice in non-stick container
4. Let sit for about an hour
5. Before serving, mix remaining coconut milk, sugar, salt, and tapioca starch in saucepan. Simmer until boiling. Stir often, as mixture will otherwise get lumpy
6. Pour desire amount of sauce over rice
7. Serve with sliced mango
Did you know that sticky rice was used to make mortar for the Great Wall of China? Seriously, is there nothing rice can’t do!
Too lazy to make it at home? Check out Chokchai in Northeast Baltimore!
*Not a fan of sticky rice? Glutinous rice is also used to make rice wine and mochi (a tasty Japanese dessert)
**Beware, this is truly a decadent dessert, so watch out if you’re a calorie counter!