Sunday, June 27, 2010

Next Thai Cooking Lesson from Mom and Dad-Mango Sticky Rice.

(VV, this one's for you-give it a shot!)

1. Soak sticky rice for at least 3 to 4 hours or overnight. How much? 350 grams, or if you're not one for measuring, whatever falls out of the bag when you pour.
2. Put sticky rice into a steamer. If your steamer has large holes, no worries, just cut up David's old tshirt or use a handkerchief to line the steamer with. Use a heavy lid, or a stone mortar for extra heft.

3. Steam for 20 to 25 minutes. Stir at some point during the steaming so it evenly cooks.
4. Meanwhile, on low, cook 1/4 can of coconut milk, 3/4 cup sugar (or whatever falls out of bag), and a small spoonful of salt.

4a. Add random herb with no english translation to the pot if you somehow have it stashed in your freezer. If not, it tastes just fine without. Stir the entire time until it boils, then turn it off.

5. When rice is tender, put it into another bowl, and mix the coconut milk mixture into it throughly. Remove random herb pieces. Let sit covered for 20 minutes.

6. Cook remaining 3/4 can of coconut milk with a spoonful of flour (rice or all purpose) and a pinch of salt. Stir until thick.

7. Cut up a really ripe mango. Plate rice, spoon the thick coconut milk mixture on top, add mango and enjoy!


justvv said...

omg. i missed this post until now.