Mamuang Khao Nieo Thai Mango Sticky Rice

submitted by philpot
Serves 4 to 6.
375 g freshly made COOKED sticky rice
1 cup(250 ml) thick coconut milk
4 Tbs. sugar
2 tsp. salt
4 Tbs. coconut cream, skimmed from top of coconut milk
roasted sesame seeds to garnish
6 large ripe mangoes, peeled, halved, stoned
Sticky rice
200 g glutinous (sticky rice)
water, for steaming

Rinse rice several times until water runs clear. Soak in water for 12
hours or overnight, then drain. Line a saucepan, steamer or bamboo basket
with cheesecloth or similar fine weave cotton cloth. Put rice in the
steamer and steam 45 minutes until rice is tender and translucent. Remove
from heat and fluff up with fork. Steam rice in your microwave: Place
the rice, with a knuckle length of water to cover it in a ceramic
casserole with a loosely fitting lid. Cook covered on high heat for about
12 minutes, then let stand, still covered for another 6 minutes. Times
vary with this method, depending on microwave size and wattage. Check
after 10 minutes on high, to see if the liquid has been absorbed.
Make sticky rice according to recipe; place in a bowl and set aside. In a
saucepan over medium heat, bring coconut milk, sugar and salt to the
boil, lower heat and simmer until milk thickens, about 4-5 minutes. Pour
mixture carefully over sticky rice, fluffing up rice with a fork and
allowing coconut mixture to trickle through but,not 'drown' the rice.
(Otherwise it becomes too gluggy and you lose the lovely translucent
quality of the sticky rice). Allow rice to stand 10 minutes, then turn
out in a mound on a serving platter. Garnish with thick coconut cream and
sprinkle with sesame seeds. Slice mangoes and arrange around the mound of
sticky rice. Alternatively make individual servings of sticky rice and
mango slices.

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