Description
As summer comes to an end and we savor the last of the fresh summer produce, I’ve put together one of my all-time favorite summer desserts. Thai Mango Sweet Rice is made with simple, natural ingredients for a sweet and fresh dessert that you can enjoy anytime! This dessert is typically made with sweet rice bought from Asian specialty markets. I made it with sushi rice, which is very similar and more widely available.
Ingredients
- 3 whole Mangoes, Sliced
- 1 Tablespoon Lightly Toasted Sesame Seeds, For Garnish (optional)
- FOR THE RICE:
- 1-½ cup Sushi Rice
- 2 cups Water
- 1 cup Coconut Milk
- 2 Tablespoons Brown Sugar
- FOR THE SAUCE:
- 1-½ cup Coconut Milk
- ½ cups Brown Sugar
- ¼ teaspoons Kosher Salt
Preparation
First, soak the rice. Do not rinse the rice. You need all of that starch. Soak sushi rice in the water for 20–30 minutes.
After soaking, dump the rice/water mixture into a medium saucepan. Do not drain the rice. Add coconut milk and brown sugar, stir.
Bring rice to a boil. Reduce heat and simmer for about 10 minutes until liquid is mostly absorbed. Remove from heat, stir and set aside. The rice will absorb the last of the liquid while it rests.
Now prepare the sauce. Whisk coconut milk, brown sugar and kosher salt in a saucepan. Bring mixture to a boil, reduce heat and simmer for 10 minutes. The liquid should thicken to a light sauce.
Finally, plate your dessert. Scoop ⅓ cup of the prepared rice onto the plate, then add ½ mango, sliced. Drizzle sauce over the entire plate, and (if using) sprinkle toasted sesame seeds for garnish. This is best served immediately. The elements can be refrigerated separately, then gently rewarmed to be served again. You may need to add a little water to the rice for reheating.
