Mango Sticky Rice

Mango sticky rice is an absolutely delicious traditional Thai dessert. Making it is generally simple, and the finished product, if done well, will definitely leave you craving more. Seriously, this stuff is like a trip to heaven. These are only instructions for making one serving, but I'd suggest making more than one. One serving probably won't leave you very satisfied.

Ingredients:

1 cup of long grain sticky rice (also known as glutinous rice or sweet rice)

1 ripe mango

1 cup of coconut cream

1/4 cup of sugar

1/2 teaspoon of salt

In the photo above there's much more rice than there would be in one serving. Pour your rice into a pot, then pour warm water into the pot till it reaches about half an inch above the rice. Leave the rice to soak for 3 to 5 hours.

Drain your rice, then rinse it.

Once your rice is drained, pour it into a clean cheesecloth and wrap it.

Place your recently wrapped rice in a steamer and steam it for around 35 minutes, or till you think the rice is done. Before you've finished steaming your rice, read the next step.

A few minutes before the rice is finished cooking, heat all the white ingredients (coconut cream, sugar, salt) together in a small saucepan.

When your rice is finished, remove it from the cheesecloth back into your pot. Remove your white mixture from the heat and pour it into the rice. Stir it all together till you're satisfied.

Cover your almost finished product and let it sit for 20 minutes!

While your free trial of heaven is sitting for 20 minutes, peel your ripe mango and slice it however you want. Maybe dice it up a little to decorate your rice later on.

Ayooooo looks like you finished! Put your serving of rice onto a plate and put your sliced mango on the side. If you want to be fancy, pour some diced mango on top of the rice and decorate it with roses, tulips, and lilies. Please don't eat your optional flowers.