Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked Thai white glutinous rice
- 1000 mlwater for soaking rice
- 1000 mlwater for steaming
- 400 mlunsweetened full-fat coconut milk
- 80 gsugar
- ½ tspsalt
- 600 gripe mango flesh, sliced
- 2 tsptoasted sesame seeds
Make it
- Rinse the rice until the water runs mostly clear, then soak it in the measured soaking water for 4 hours. Drain thoroughly; the soaking time is included in the recipe total.
- Bring the steaming water to a boil. Spread rice in a shallow layer on damp muslin in the steamer, keeping it above the water. Cover and steam for 25–30 minutes, turning the rice once halfway through, until translucent and tender with a chewy centre.
- While the rice steams, warm coconut milk, sugar and salt in a saucepan over low heat for 3–4 minutes, stirring until dissolved. Do not let it boil hard. Reserve 100 ml of this mixture for serving.
- Transfer the hot cooked rice to a bowl and fold in the remaining warm coconut mixture. Cover and rest for 20 minutes so the rice absorbs the liquid.
- Divide the rice and sliced mango among six plates. Spoon the reserved coconut sauce over the rice and scatter with sesame seeds. Serve soon after assembling.
Ingredients, recipe context & sources
Ingredient flags: Sesame. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.