Suparvadee’s Thai Sticky Rice with Mango

Ingredients

2 cups sticky rice
2 cup of coconut milk (one can)
1 cup sugar
1 tablespoon salt
2 mangos

*Suparvadee uses a traditional Thai sticky rice steamer to make her rice. Have it purchased and delivered to your door HERE!

Instructions

Step 1. Wash the sticky rice in a bowl by running under water, rinse at least twice.

Step 2. Soak sticky rice in water for two hours before cooking. It helps soften and open the grains

Step 3. After two hours, rinse the sticky rice multiple times until the water comes out clear.

Step 4. Fill the steamer vase with 3 inches of water and set to boil.

Step 5. Place the soaked sticky rice in the bamboo basket for cooking. Be sure to not leave any sticky rice grains on the edges of the basket, these

grains will dry and stick to the basket. Rinse the edges of the basket with water to remove these grains.

Step 6. Place the basket on top of the steamer and steam rice in basket for 10 minutes. Be sure to cover rice in basket with a bowl or plate to hold in

the moister.

Step 7. After 10 minutes, using a spoon and pot holder, remove the plate or bowl (lid) and the basket from the steamer. Shake the sticky rice free

and flip the rice completely over. This allows the rice to cook completely through. Place the plate or bowl cover back on the steamer and cook for

another 5 minutes.

Step 8. In a bowl, mix the coconut milk, sugar, and salt.

Step 9. When the rice is done, place the rice into a bowl (that can be covered with plastic wrap) and add 1/2 to 2/3 of the coconut milk, mix well.

Step 10. Cover rice with plastic wrap and let sit for an hour.

Step 11. Peel sweet mangos and cut into flesh directly on the seed while holding mango in the palm of your hand. Once you have cut across an entire side of the mango, hold the knife parallel to your palm and slice directly over the seed. This allows you to create thin pieces of mango that are clean and crisp.

Serve with mangos and sweet rice and top with additional coconut milk