Culture Kitchen SF

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 a steamer pot with 3 inches of water and set to boil.
• Step 5 Place the soaked sticky rice in a bamboo basket for cooking. Be sure to not leave any sticky rice grains on the edges of the basket as 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, dump 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 Cut the end off the mango and peel with a pairing knife. Holding the mango in the palm of one hand, cut into the mango to the seed making slices a 1/2 inch apart. Then slide the knife along the seed (in the opposite direction you were just cutting) to free all the slices from one side of the mango. Repeat for the other side of the mango. Place the mango strips on a plate.
• Step 12 After an hour, remove the plastic wrap and mix the rice. Spoon the rice onto plate and add the mango. Top with more of the coconut milk mixture and serve.