I’ve written before about my obsession with Mango Sticky Rice from our local Thai place. I would have, on occasion, ordered two servings at a time and called it dinner. But that would just be gluttonous.
A couple of months ago it was my turn to pick the book club selection, so in the middle of all my work for Uganda and for women, I chose Half the Sky by Kristof and WuDunn. The person selecting the book brings the treat for the evening, and traditionally that treat references the book somehow. I saw it as a perfect opportunity to spread my obsession to my friends and learn how to make this stuff so I could stop spending so much money for rice.
1 1/2 cups uncooked short-grain white rice
2 1/2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 teaspoon salt
For the sauce:
1/2 cup coconut milk
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon corn starch
3 mangoes, peeled and sliced
1 tablespoon sesame seeds
Cook the rice in the water using your favorite method. I toss mine in a rice cooker. Cook until it’s just barely undercooked.
Combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat and bring to a boil. Set this aside until the rice is ready, then add the rice and cover. Allow it to cool for about an hour.
Dissolve the corn starch in the remaining coconut milk. Add the salt and sugar and cook until it begins to thicken. If it gets too thick add a little water or additional coconut milk.
Serve the rice topped with sauce, mangoes, and a sprinkling of sesame seeds.
Since I was making this out of season, I actually used frozen mangoes I picked up at Trader Joes, and it worked out just fine. This dish is better with overripe or mushy mangoes than with hard ones.