I promised some friends that I would make Thai Sticky Rice with Mango this weekend. Since I wasn’t able to find fresh, sweet mango I decided to slice ripe persimmons for this version.
Sticky Rice with Persimmon
Yield: 4 to 6
I love to eat Thai curries with sticky rice--the nutty, glutinous accompaniment elevates the texture and flavor of the curry--and it's also a nice cushion for the hotter versions that I always tend to prefer. As dessert, sticky rice is sweetened with coconut milk and sugar, then most commonly topped with sliced fresh mango. Depending on the season, try fresh peaches, papaya, or melon. I love the color and delicate perfume of persimmon this time of year.--ks
- 1 1/2 cups sticky rice (also called glutinous or sweet rice)
- 2 cups canned or fresh thick coconut milk
- 3/4 cup lightly packed brown sugar
- 3/4 teaspoon salt
- ripe mango or other fruit
- Garnishes: toasted sesame seed, fresh mint, Thai basil, fresh cilantro
- Soak rice in cold water, to cover, overnight. Drain rice well in a sieve. Steam rice covered, in top part of steamer lined with cheesecloth (do not let touch water), about 30 minutes or until rice is tender and glossy. You can also steam rice in a traditional conical rice steamer, covered with lid.
- While rice is steaming, pour milk in a heavy-bottom pan over medium-high heat. Add sugar and salt and stir. Do not let milk boil, but heat and stir until sugar dissolves.
- When rice is cooked, pour into a large bowl. Pour 1 cup warm milk mixture over rice, stir gently to combine. Place a mound of sticky rice on individual plates, top with sliced fruit, drizzle with remaining milk mixture, and garnish, if desired.
Date Published: October 25, 2008
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