Culture Kitchen

Instructions

• Step 1 Wash the glutinous rice in a bowl of water. Rinse 4 times by filling the bowl with water, stirring with your hand and draining. The water should appear less cloudy with each rinse.
• Step 2 Cover the rice with 2 inches of water and let soak for a minimum of 2 hours. The longer you soak the rice, the better. (5-6 hours is best).
• Step 3 After 2 hours, rinse the rice multiple times until the discarded water is clear and not cloudy--about 4 rinses. Drain completely.
• Step 4 Use a pairing knife to peel the mango. Cut the mango into pieces.
  THAI TECHNIQUE: With a pairing knife, cut the ends off the mango and cut the skin from the mango. Holding the mango in the palm of one hand, cut into the mango until the knife hits the seed. Continue making slices a 1/2 inch apart (about 15-18 slices total). 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 on a plate. With your fingers, spread the slices out into a staggered design.
• Step 5 Fill a low pan or large pot with 2-3 inches of water and bring to a boil over a medium to high flame.
• Step 6 Place the soaked rice in the center of the splash guard on top of the boiling pot of water (or) place the soaked sweet rice in a small bowl with a foot and place in the larger pot of water and let boil. If you don’t have a bowl with a foot, just place a heat resistant object to act as a spacer from the bottom of the pan, like a smaller bowl or plate.
• Step 7 Cover the rice on the splash guard with a larger bowl (or) if using a small bowl, place the bowl inside the larger pot cover with a lid. Reduce the heat to medium low or low and steam rice for 10 minutes.
• Step 8 After 10 minutes, flip the rice over with a spoon or spatula. This allows the rice to cook completely through. Place the bowl or lid back on the splatter guard or pot and cook for another 10 minutes. The rice should look more translucent then when you put it in and stick together when it’s done.
• Step 9 Shake the can of coconut milk well, open and place 3/4 a can of coconut milk into a bowl. Add 1/2 cup sugar and 1/2 to 3/4 teaspoon salt (or more to your taste). Stir to mix completely.
• Step 10 Place the steamed rice in a medium bowl that can be covered with plastic wrap and add 2/3 of the coconut milk mixture. Mix well. Cover the sweet rice mixture with plastic wrap and let sit for 1 hour.
• Step 11 After the rice has been sitting for at least 1 hour, remove the plastic wrap and mix the rice. If the rice looks dry, add more of the coconut milk sauce and mix.
• Step 12 Serving. Spoon the rice onto the plate with mango. Top the rice with more coconut milk mixture and serve.