Mamuang Kao (Mangoes and Coconut Sticky Rice), well without the *mango…
What to do when a recipe (like yesterday’s) calls for 1 cup coconut milk and you have half the can left over? Make Thai Coconut Sticky rice! This is one of a handful of magic recipes that despite the simplicity and few ingredients turns out stunningly delicious. (the others are: Potage Parmentier, Aigo Bouido and Patatas a la Riojana.) Coconut sticky rice has rice, coconut milk, sugar and salt. That’s absolutely the fewest ingredients I’ve ever seen in a Thai dish.
*ITALIAN MANGO DISCLAIMER: Italy is absolutely NOT a mango country. I’ve heard people coming from India who live in the U.S. complain about the quality of the mangoes there and they probably have a point but I tell you, mangoes here go from rock hard to brown and rotten without any ripe, delicious period in between. So this dish is much better off without mangoes from Italy. I've entered this recipe in the "Jihva for Mangoes" event.
Here’s the dish:
1 ½ cups cooked Thai sticky rice or sweet rice (or even Arborio in a pinch, I won’t tell)
1 cup coconut milk
½ cup granulated sugar or palm sugar
½ teaspoon salt
In a small sauce pan, boil the coconut milk with the sugar and salt until dissolved. Music to boil coconut milk by: Kid Creole and the Coconuts! Who else? Pour over the rice that is cooked and still warm. Let stand for at least half an hour. Serve at room temperature or chilled. (If you have good or even passable mangoes, add them on the side in slices.)