My Culinary Adventures: Sweet Thai Sticky Rice with Mango*

*Disclaimer: I have not been able to find actual sticky rice in Honduras, so this is as close as I can make it.

I had been craving authentic Thai sticky rice with mango for months and couldn't wait until mango season to try to make my own.  I had no idea that you had to buy actual sticky rice and thought that I could just make it on my own until I reviewed several recipes.  Sadness!  I scoured the major grocery stores near my site but came up dry.  Determined to get my taste of the Thai, I still attempted to make the dish using a recipe that didn't call for "sticky rice", and it didn't turn out too bad :).  I used a half cup less sugar than the recipe called for and it was still a bit too sweet for my taste.  I also didn't make the sauce to pour over it because I don't have tapioca starch but I suppose I could have substituted corn starch for that instead.

Recipe

Adapted from Allrecipes.com

Ingredients

1 1/2 cups uncooked short-grain white rice

2 cups water

1 1/2 cups coconut milk

1/2 cup white sugar

1/2 teaspoon salt

3 mangos, peeled and sliced

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Place the sticky rice on a serving dish. Arrange the mangoes however you like and enjoy!