I love Thai sticky rice with mangoes and I make sure I order it every time I am in one of the Thai restaurants. Finally I decided to make it my way and the inspiration or I guess the impetus was finally removed by the IAVW: Thai event hosted by Priya of Akshayapatram. The "Its a vegan world" was introduced by Vaishali of Holy Cow (love her blog!).
Here is my contribution to this event
Ingredients
1 mango, sweet not too fibrous preferably!
1 cup sticky rice (I used unsweetened sushi rice)
1 1/2 cups water
1/2 cup unrefined sugar, reserve 2 tbsp
3 tbsp molasses
2 cardomom pods,
crushed 1 cup coconut milk, reserve about 2 tbsp for garnish
1 tsp vanilla extract
Whipped cream and toasted seasame seeds for garnish
Method
I took a lazy approach
1. Soak the rice in cooking water for about 10 min. To the rice add the cardomom, sugar and molasses. Cook the rice in a pressure cooker (If you don't have one, you can cook the rice in a cooking pot with a tight fitting lid), let it for about 3 whistles.
2. In a saucepan, heat the coconut milk, add about 2 -3 tbsp of sugar and the vanilla extract. Do not boil the coconut milk.
3. Once rice is cooked, add it to the saucepan with the coconut milk mixture and let it soak all of that richness.
4. Plate it with cut mangoes on the side. Dress with reserved coconut milk, toasted seasame seeds and whipped cream.
Here is my contribution to this event
Ingredients
1 mango, sweet not too fibrous preferably!
1 cup sticky rice (I used unsweetened sushi rice)
1 1/2 cups water
1/2 cup unrefined sugar, reserve 2 tbsp
3 tbsp molasses
2 cardomom pods,
crushed 1 cup coconut milk, reserve about 2 tbsp for garnish
1 tsp vanilla extract
Whipped cream and toasted seasame seeds for garnish
Method
I took a lazy approach
1. Soak the rice in cooking water for about 10 min. To the rice add the cardomom, sugar and molasses. Cook the rice in a pressure cooker (If you don't have one, you can cook the rice in a cooking pot with a tight fitting lid), let it for about 3 whistles.
2. In a saucepan, heat the coconut milk, add about 2 -3 tbsp of sugar and the vanilla extract. Do not boil the coconut milk.
3. Once rice is cooked, add it to the saucepan with the coconut milk mixture and let it soak all of that richness.
4. Plate it with cut mangoes on the side. Dress with reserved coconut milk, toasted seasame seeds and whipped cream.
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