As we study different countries, I try to find regional recipes to prepare and share with the kids for a taste of each nation. We aren't officially studying about Thailand yet, but since returning I've shared bits of my experiences. One thing I especially enjoyed while there was a delicious assortment of tropical fruit available at almost every meal. After my return home I craved tropical fruit which is hard to find fresh here. We did find some very green mangoes last week at a fruit stand, and eight days later they are finally ripe. I attempted recreating a special treat: coconut sticky rice with sliced mangoes. It smelled and tasted like I remembered, and all three kids agreed that it was a recipe worth repeating.
- 2 cups rice, soaked in hot water then rinsed until the water is clear
- This soaking was supposed to be for at least 6 hours, but I started this morning and intended to have it done before my husband left for work so shortened the soak time considerably.
- 4 cups water (minus amount of liquid substituted from can)
- 1 can Coconut Cream
- We purchased this at the international grocery store in Houston last fall while planning our Countries and Cultures lessons, but I linked to Amazon so you can find it easily.
- raw sugar
- I didn't count but think I used about 12 packs total: 2 in the rice, 5 on the sliced mangoes, and 5 in the coconut cream.
- tiny pinch of salt
- ripe mangoes, peeled and sliced
- This website explained how to cut them easily.
Instructions:Pour washed soaked rice in steamer basket. Open coconut cream without shaking can. Scoop the cream from the top into a clean sauce pot. Add the remaining liquid (coconut milk?) and water to equal 4 cups total to the rice in the steamer. Add two packs (or more) raw sugar and then steam rice.
That steamer was a wedding gift 17 years ago.
Completely cooking the rice actually took a lot longer than I expected, maybe because of not soaking it for the full 6 hours recommended. About an hour later we had sticky coconut rice.
In the sauce pot, add a pinch of salt and 5 packets raw sugar. Heat on low to medium, stirring until sugar is melted and sauce is hot. Don't cook it on too high of a temperature or it will curdle. Brown sugar was recommended in one recipe online, but raw sugar was what I added to tea in Thailand, so it seemed to be a better choice.
Slice mangoes and sprinkle with raw sugar.
When the rice is done, serve hot with sliced mangoes and a drizzle of the sauce. Delicious!
the final presentation
Our treat in Thailand.
Next time I'll have to remember the banana leaf for authenticity.