Mango sticky rice is a classic Thai dessert. It is prepared with rice, mangos, and coconut milk, and topped with crunchy toasted moong daal. This recipe reminds me of the time I lived in Asia and savored this dessert frequently.

Ingredients:

• 1 cup basmati rice
• 1 1/3 cups well-stirred canned unsweetened coconut milk
• ½ cup coconut cream
• ½ cup of sugar
• 2 ripe mangoes, peeled and cut in ½-inch slices
• 1 tablespoon moong daal (or sesame seeds)
• 2 tablespoons dried coconut slices
• ½ teaspoon of sea salt

Methods:

Wash rice in cold water, then drain. Soak in cold water for at least 2 hours. Heat the pan over low heat, then add moong daal. Fry the daal for a few minutes until it is golden brown and crispy.  Set aside.

Heat a large saucepan, add rice with two cups of water. Bring rice to boil for 15 – 25 minutes until it is tender. Ensure rice is completely cooked (adding more water if needed). Then cover and let it rest for a few minutes.

While rice is cooking, in a separate saucepan, add coconut milk, sugar, and sea salt. Bring mixture to boil, then reduce heat, stirring rapidly until sugar is completely dissolved. Set aside.

In another saucepan adds coconut cream. Heat on medium heat, and stir rapidly until it boils. Turn off the heat and set aside.

Transfer the rice on a serving plate. Pour coconut milk mixture over rice. Drizzle coconut cream topping and sprinkle with dried coconut slices, moong daal, and fresh mint leaves. Divide mango slices among plates.

Note:

This dessert should be served warm.