There is no substitute for time with some recipes. Soaking and rinsing the rice repeatedly is a big part of making this recipe successfully. There is also no substitute for sweet glutinous rice here. Other types of rice won’t yield the same great result. You also need the richness of full fat coconut milk and need to shake the can thoroughly so the “cream” part integrates evenly when you make the sauce for the rice.
March 19, 2021
This recipe is really two parts: cooking the rice so it’s sticky and making the sauce a delicious glue to pull it all together, taste and texture both. The mango and squeeze lime is that bit of tang and sweetness to finish.
2cans(15.5 oz each) unsweetened, whole coconut milk
¼cupdark brown sugar
1largemangopeeled, pitted and cut into 30 thin slices
Zest and juice from 1 small lime
Soak the rice:
Put the rice in a large strainer inside a large bowl and rinse the rice repeatedly in cold water until the water is clear (not cloudy with starch). Cover the rice with cold water and cover the bowl with plastic wrap. Refrigerate the rice overnight.
Steam the rice:
Place the rice in a sieve over a pot of simmering water. The water should be at the level of a double boiler so it creates steam but no water actually touches the rice as it cooks Cover the pot to trap the steam as the rice cooks. Cook the rice for 35-45 minutes or until the rice is tender. You can test by pressing a few grains between your fingers or, better, tasting a few grains. Transfer the rice in an even layer to a baking sheet. Cover loosely. Leave room temperature.
Make the sauce and rice mix:
In a medium saucepan, simmer and reduce the coconut milk by about half, 12-15 minutes. Stir in the sugar, brown sugar, and salt and simmer a few minutes more until the sugar dissolves. Shut off the heat, transfer to a large bowl and allow the mixture to cool for 10 minutes. Gently add the rice to the sauce and let it sit at room temperature for at least 1 hour.
Toast the sesame:
In a small pan, melt and lightly brown the butter over medium heat. Add the sesame seeds and immediately remove the pan from the heat, tossing to coat the sesame with the butter and make it toasty, 1 minute. Drain.
Using an ice cream scoop or a cup measure, mold about 1/3 cup of rice mix into individual bowls. Alternatively, mold onto 1 large serving platter. Top with the mango slices, lime zest, lime juice and toasted sesame.