Fustini's Oils and Vinegars
Thai Sweet Sticky Rice with Mango

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Thai Sweet Sticky Rice with Mango

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Thai Sweet Sticky Rice with Mango


Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients

  • 1 ½ cups uncooked, short-grain white rice
  • 2 cups water
  • 2 tablespoons Fustini's Cara Cara Vanilla balsamic
  • 1 ½ cups coconut milk
  • 1 cup white sugar
  • ½ teaspoon salt
  • ½ cup coconut milk
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 1 tablespoon tapioca starch
  • 3 mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds

Directions

Step 1. 

Combine the rice, vinegar and water in a saucepan; bring to a boil; cover and reduce heat to low.  Simmer until water is absorbed, 15 to 20 minutes.


Step 2. 

While the rice cooks, mix together 1 ½ cups coconut milk, 1 cup sugar, and ½ 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 cooling for 1 hour.


Step 3. 

Make a sauce by mixing together ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish.  Arrange the mangos on top of the rice.  Pour the sauce over the mangos and rice.  Sprinkle with sesame seeds.




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