Full disclosure: I did not use glutinous rice, because I couldn’t find any. I live in the south of Spain where gluttonous rice is not very available. I’m sure I could have gotten my hands on some had I tried, but I had paella rice lying around, so I just used that. But this is definitely a situation that calls for “Do as I say, not as I do.” Use glutenous rice (sometimes called sweet rice) if you can find it.

  • 1 cup of glutenous rice
  • 1 can of coconut milk
  • 3 tablespoons of sugar (white so the sauce stays white)
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • 1 mango

Rinse rice a few times, until the water is no longer cloudy. If you have the time, soak the rice overnight. Aim for a few hours of soaking at least.

The real way to cook the rice is to line a steamer with a cheese cloth, and steam the rice. I didn’t know how to say cheese cloth in Spanish so I decided to simply cook my rice in water, in a pot. If you are steaming your rice, I am truly impressed. So strain the rice that has been soaking, place a cheese cloth on the top part of the steamer (have some water boiling on the bottom part). Place the rice in the cheese cloth, fold over the cloth so it covers the rice and cover. Steam for 15 minutes.

If you are going the lazy way. Strain the soaking rice, place it in a pot and add water. To get it sticky I put 2 cups of water for one cup of rice. Bring to a boil, reduce the heat to low, cover and let cook for 20 minutes. I was using paella rice, which was ok, but it still had a tiny aldente quality to it.

Place the cooked rice in a bowl to cool and make the sauce.

Place one full can of coconut milk in a pot over medium heat. Add the sugar and salt, whisk and bring to a boil for a couple of minute. Remove from heat.

Pour half (more or less) of the coconut milk into the bowl of rice. Stir the mixture with a wooden spoon until the rice absorbs the milk. It has to be a wooden spoon, it just feels right when it  is a wooden spoon; don’t ask me why.

In a small bowl, place the corn starch and water. Mix until the starch is completely dissolved.

Put the sauce back on medium-high heat and pour in the water-starch mixture. Whisk well and let it come to a gentle boil, the sauce should thicken. When it has thickened slightly remove from the heat, it will keep thickening, so don’t overdo it.

I thought it would be a cute idea to add some vanilla paste to the sauce to give it a delicate taste and speckled look. I was wrong, the tastes did not go together and it made the sauce darker. It wasn’t broken, I should have never attempted to fix it; learn from my mistakes.

To plate, I formed the rice into a mango’ish shape, draped slices of mango over it and poured the sauce around it. Then I made a flower with the remaining mango slices and used mint as the leafs.

But if you can’t be bothered, just put a scoop or rice beside some mango pieces and top with sauce, it is just as addictively delicious.

Thai Coco Mango Rice
 
Full disclosure: I did not use glutinous rice, because I couldn't find any. I live in the south of Spain where gluttonous rice is not very available. I'm sure I could have gotten my hands on some had I tried, but I had paella rice lying around, so I just used that. But this is definitely a situation that calls for "Do as I say, not as I do." Use glutenous rice (sometimes called sweet rice) if you can find it.
Author:
Recipe type: Dessert
Cuisine: Thai
Ingredients
  • 1 cup of glutenous rice
  • 1 can of coconut milk
  • 3 tablespoons of sugar (white so the sauce stays white)
  • Pinch of salt
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • 1 mango
Instructions
  1. Rinse rice a few times, until the water is no longer cloudy. If you have the time, soak the rice overnight. Aim for a few hours of soaking at least.
  2. The real way to cook the rice is to line a steamer with a cheese cloth, and steam the rice. I didn't know how to say cheese cloth in Spanish so I decided to simply cook my rice in water, in a pot. If you are steaming your rice, I am truly impressed. So strain the rice that has been soaking, place a cheese cloth on the top part of the steamer (have some water boiling on the bottom part). Place the rice in the cheese cloth, fold over the cloth so it covers the rice and cover. Steam for 15 minutes.
  3. If you are going the lazy way. Strain the soaking rice, place it in a pot and add water. To get it sticky I put 2 cups of water for one cup of rice. Bring to a boil, reduce the heat to low, cover and let cook for 20 minutes. I was using paella rice, which was ok, but it still had a tiny aldente quality to it.
  4. Place the cooked rice in a bowl to cool and make the sauce.
  5. Place one full can of coconut milk in a pot over medium heat. Add the sugar and salt, whisk and bring to a boil for a couple of minute. Remove from heat.
  6. Pour half (more or less) of the coconut milk into the bowl of rice. Stir the mixture with a wooden spoon until the rice absorbs the milk. It has to be a wooden spoon, it just feels right when it is a wooden spoon; don't ask me why.
  7. In a small bowl, place the corn starch and water. Mix until the starch is completely dissolved.
  8. Put the sauce back on medium-high heat and pour in the water-starch mixture. Whisk well and let it come to a gentle boil, the sauce should thicken. When it has thickened slightly remove from the heat, it will keep thickening, so don't overdo it.
  9. I thought it would be a cute idea to add some vanilla paste to the sauce to give it a delicate taste and speckled look. I was wrong, the tastes did not go together and it made the sauce darker. It wasn't broken, I should have never attempted to fix it; learn from my mistakes.
  10. To plate, I formed the rice into a mango'ish shape, draped slices of mango over it and poured the sauce around it. Then I made a flower with the remaining mango slices and used mint as the leafs.
  11. But if you can't be bothered, just put a scoop or rice beside some mango pieces and top with sauce, it is just as addictively delicious.