Thai Mango Sticky Rice: School Begins!

I decided to convert my blog to a cooking blog in case anyone was wondering. Living in K-town has its challenges when it comes to being in the kitchen. My goal this year is to conquer baking here at high altitude. The recipes I will use have been tweaked and most likely stolen from many other blogs. I like to research different recipes and pull bits and pieces from different ones to create my own.

Today I'm making Thai mango sticky rice. A favorite that Grant and I both love! I'm making it for a dessert party in honor of a friend who has been cancer free for 20 years! I hope you enjoy it!

Ingredients:

1 cup of Thai Sweet Rice (also known as glutinous rice)
1-2 ripe Mangos
4 tablespoons of Brown Sugar
1/4 teaspoon of Salt
1 can of Coconut Milk
Water

Rice Preparation:

1. Soak the rice in 1 cup of water for 20-40 minutes.
2. Don't drain the water from the rice. Add 1/2 cup more water, plus 1/2 cup of coconut milk, 1/4 tsp salt, and 1 Tbsp of brown sugar.
3. Bring the mix to a gentle boil. Be sure to cover with a lid, but leave some space for steam to escape.
4. Simmer for 20 minutes or until all of the coconut milk has been absorbed by the rice.
5. Turn off the heat and put the lid on tightly. Let sit for 10 minutes sealed tightly.

Sauce Preparation:

1. Warm the rest of the coconut milk on low heat. Slowly add the 3 Tbsps of brown sugar; stir until dissolved.
2. Test the sauce for sweetness, add more sugar if needed. (The rice will make the sauce less sweet).
3. Serve by putting the rice on a plate. Add the fresh cut mango and pour the sauce over top.

All of the ingredients (all available in Ktown)!!

                                 Sticky rice setting while making the sweet sauce.                                          

          The finished product! You will be disappointed 

             if you use canned mangos (just a warning).