← Nouns Cooking · Thai

Ingredients

• 300 g Thai glutinous (sticky) rice
• 250 ml Coconut milk
• 60 g Sugar
• ½ tsp Salt
• 1 pandan leaf, knotted (optional)
• 150 ml Coconut milk
• 1 tbsp Sugar
• ¼ tsp Salt
• 1 tsp rice flour or cornflour, mixed with 1 tbsp water
• 2 large ripe mangoes
• 1 tbsp toasted sesame seeds or crispy mung beans (optional)

Method

1. Rinse the rice until the water runs nearly clear, then cover with plenty of cold water and soak for at least 4 hours or overnight.
2. Drain the rice and spread it in a steamer basket lined with muslin or baking paper with a few holes poked in. Steam over boiling water for 20–25 min, until the grains are translucent and chewy all the way through.
3. While it steams, warm the 250 ml coconut milk with the sugar, salt and pandan over low heat, stirring until the sugar dissolves. Don’t let it boil.
4. Tip the hot rice into a bowl, pour over the warm coconut milk and stir gently. Cover and leave for 20 min, until the rice has drunk it all in and looks glossy.
5. For the sauce, heat the 150 ml coconut milk with the sugar and salt, stir in the rice flour paste and simmer for 1–2 minutes until it thickens to a pourable cream.
6. Peel and slice the mangoes. Serve the rice warm or at room temperature with the mango, a spoonful of sauce and a sprinkle of sesame seeds.

Tips

• Regular rice won’t work here: it must be glutinous rice, which contains no gluten despite its name.
• The rice must be hot when the coconut milk goes in, or it won’t absorb it.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Marion's Kitchen