The other night, Colby and I made one of my favorite desserts. Sticky rice. We made this at our Thai cooking class last winter, and, after I saw how easy it was to make, I have been craving it every couple of weeks. This batch did not disappoint.
Sticky Rice with Mango or Kao Niow Mamuang
1 cup of sticky rice
1 1/2 cups of coconut cream
1/2 cup of sugar
1/2 tsp of salt
Soak the rice in cold water for 3 hours or longer (I usually just throw it in in the morning to make that night). Drain the water and steam the rice until it swells and glistens, and it's sticky enough to be squeezed into a ball--about 30-45 minutes, depending on how long it was soaked.
While the rice is cooking, combine the coconut cream, sugar, and salt in a medium sauce pan and bring it to a gentle boil while stirring.
Put the cooked rice into a bowl and pour about half of the coconut mixture over it. Stir it really well and let it sit for 30 minutes.
Peel and slice the mango and serve with the rice at room temperature, pouring the left over coconut cream mixture over the top.