Recipe: Mango and rice with a Thai twist!

With mango finally hitting the markets after a long wait, it’s time to add the king of fruits into multiple desserts and cuisines centred around it. 

While mango and rice is a popular combination consumed in most parts of Pakistan, especially interior Sindh, the dish is also widely popular in Thailand, however, with a sweeter and more delicious twist!

Here is the recipe for Mango with Sticky Rice:

Ingredients:

1 ½ cups of uncooked short-grain white rice

2 cups of water

1 ½ cups of coconut milk

1 cup of white sugar

½ teaspoon salt

½ cup of coconut milk

1 tablespoon of white sugar

¼ teaspoon salt

3 mangoes [peeled and sliced]

1 tablespoon of cornstarch

1 tablespoon of toasted sesame seeds

Method:

Boil rice and sugar in a saucepan. After they come to a boil, cover with a lid and put it on low flame.

Simmer till the water is absorbed for 15 to 20 minutes.

In a separate saucepan, combine 1 ½ cups of coconut milk, one cup of sugar and a half teaspoon of salt and bring it to a boil after which you remove it from the stove and keep aside.

Stir the cooked rice into the coconut milk mixture and cover before leaving it to cool down for an hour.

To create the sauce, combine ½ cup coconut milk, a tablespoon of sugar, ¼ teaspoon of salt and a tablespoon of cornstarch in a pan and cook till it comes to a boil.

Take out the sticky rice on a serving platter and place mangoes sliced on top of them. Drizzle the sauce on top along with a few sesame seeds.