Alex and I had dinner with some friends at a FABULOUS Thai restaurant called Sawadee in downtown Salt Lake. Our friends, Tom and Kortney introduced us to this place and consequently introduced us to the dish in this post. Each couple decided order the Thai Mango Sticky Rice to go. Alex and I didn't get around to eating our desert for two days. By that point the rice had sucked up all the 'Sweetness' but we decided we LOVED the desert! I decided to search out a recipe online so we could have Thai Mango Rice any time. I found a GREAT recipe for Thai Mango Sticky Rice on About.com (http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm). Alex didn't want to make a special trip to the Thai food store down the street so we made it with regular minute rice. NOT BAD AT ALL!!!! If you want to find the original recipe, check out the link. This is the recipe I made.
Thai Mango Rice:
2 cups Minute Rice
1 3/4 cups water
1-2 ripe mangoes, cut into bite-size pieces
2 cups Minute Rice
1 3/4 cups water
1-2 ripe mangoes, cut into bite-size pieces
1/4 cup + 1 Tbsp. brown sugar
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
1 tsp. vanilla
2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water
Make the Minute rice as directed on the box, but instead of using two cups of water with the 2 cups of rice use 1 3/4 cup water and 1/4 cup of coconut milk and add 1 Tbsp. brown sugar.
Warm the rest of the can of coconut milk with 1/4 cup sugar, a pinch of salt, and 1 tsp. vanilla flavoring over medium heat (5 minutes). Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Be careful not to boil the coconut milk.
The original recipe has two suggestions for serving this rice, but I mixed the sauce with the rice and stirred them together until completely mixed. I topped the rice with fresh mangoes cut into small bite sized pieces. 
This recipe KICKS ASS and totally resembles the flavor of the Thai Mango Sticky Rice we ordered at Sawadee. Using the minute rice didn't change the dish much...but I can't call it 'Sticky Rice' as a result. :)
I hope you make this over and over again like Alex and I will be doing!!!!!
3 comments:
Yum! I actually just had this for the first time ever last week - the restaurant I was at used black rice. It was SO good!
That looks great. I love rice pudding but unfortunately never think to make it since I eat so much plain rice. But what a great dessert.
Oh man!! I always have mango and sticky coconut rice whenever it's available. This stuff is so smooth, sweet and delicious, although I never ventured to make it myself. You make it look easy.
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Cheers!
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