Sticky Rice with Mango

A traditional Thai dessert usually available only in Mango season [April] in Bangkok restaurants.

Serves 6

2 cups raw Thai sticky rice*, glutinous; soaked in cold water minimum 1 hour and drained

1 ¼ cups coconut milk

Pinch of salt

2 tablespoons sugar

2 large, ripe mangoes, peeled and sliced

Chopped peanuts for garnish

Combine rice, coconut milk, salt, sugar and 1 ¼ cups water in saucepan; bring to a boil. Stir. Lower heat and simmer, uncovered, about 8-10 minutes until all liquid is absorbed. Remove from heat. Cover and let stand 5 minutes.

Transfer rice to a steamer or double saucepan and steam 15-20 minutes over boiling water, until rice is cooked through. Mold rice into individual ramekins or small cups lined with plastic wrap. Cool to room temperature.

At serving time, unmold onto a plate and top with mango slices. Garnish with a dash of chopped peanuts

* Available at Southeast Asian markets or online from Temple of Thai: www.templeofthai.com