Thai style rice pudding, Mango sticky rice recipe
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Total: 35 min Diners: 6
Rice is not only a very popular food in Spain, but it is also the most consumed food in the world. I do not know if Alexander the Great knew so when he brought it from Asia, but the truth is that due to its versatility and neutral flavor gives much play to cook and devise new rice recipes every day.
That’s right, as much as they insist on establishing the dogma of the true Valencian paella or the authentic risotto alla milanese, the whole world, for centuries, has insisted on evolving and opposing all the purists who defend something as unique. Rice came to Europe more than 2000 years ago and began to be cultivated in the Mediterranean Sea basin, but although it has become a very precious and typical commodity in the area, and despite the existence of a multitude of rice recipes, this precious food cannot forget its origins. Throughout the length and breadth of the Asian continent, tons of rice are made every day in a thousand and one ways.
Depending on the area where you move, you can find it fried, in the form of onigiri, Nasi Goreng style or, if you travel to Southeast Asia, with milk. How, with milk? Indeed, although it sounds like a very Asturian recipe, Thai rice pudding, which is served with mango, or mango sticky rice as it is known there, is a delicacy worth discovering and tasting. And not so easy to find really tasty, although it is a very easy recipe to prepare. Of the last outstanding ones I have eaten the one from Thai Emotion, no doubt.
To carry out this recipe, as happens in Spain with many preparations, not just any type of rice will do. They use a glutinous rice that they leave to soak overnight to soften and then it is easier to cook (if you do not know where you can find Asian stores, click here, or visit Amazon which is where I bought it last time. If I remember correctly I paid 5 € shipping included for 1 kg). Instead of using cow’s milk from the Asturian pastures, they use coconut milk and so, with just two ingredients, you can travel to Southeast Asia in a jiffy and without losing an iota of tradition.
The mango adds freshness and a tropical flavor very typical of there. If you want to surprise your guests at the next Easter meals, you can not fail to prepare this delicious version of our classic, unique and unmatched, rice pudding. They finish it with a little more coconut cream on top to give it looseness and some toasted sesame seeds but this rice pudding, certainly allows many more things.
How to make Thai rice pudding
Ingredients
Thai glutinous rice, 500 g Cream or coconut milk, 400 ml Sugar, 85 g Salt, 1 teaspoon Toasted sesame, 2 tablespoons Ripe mango, 1 pc
For the coconut sauce
Coconut cream or milk, 100 ml Salt, a pinch Sugar, 1/2 tbsp
Step 1
step 1
Wash the rice very well under cold water until the water comes out completely clean. Ideally, put it in a colander and let the water run, stirring the rice constantly. Then leave the rice in water for at least 6 hours, but ideally overnight; it can soak for up to 50 hours.
Step 2
Colour the rice and steam it for 15 minutes. To do this you will have to leave it on the strainer and place it in a pot with boiling water at the bottom and cover it so that it retains the steam. After this time, set aside.
Step 3
In a pot cook the 400 ml of coconut cream, sugar and salt until it starts to boil. Always over low heat because it can burn very easily. Mix well, turn off the heat and add the rice to the coconut cream. Integrate everything correctly.
Step 4
In a separate pot, mix the other part of the coconut cream (100 ml) and its ingredients over low heat for about 3 minutes, so that it condenses slightly. Set aside.
Step 5
Peel and slice the mango. Serve next to the rice, top with a little of the sauce over the rice and finish with the sesame.
Serve next to the rice.
