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Peach (Mango) Sticky Rice

Jill Melton

Fresh local Tennessee peaches are a great stand in for mangos in this classic Thai dessert. Jasmine rice is rinsed and steamed in a sieve to make the rice, sticky. This recipe is adapted from David Tanis of the New York Times Cooking. 

    Ingredients

    • 1 cup Jasmine rice
    • 1 can (13-ounces) coconut milk
    • 1/2 cup sugar
    • pinch kosher salt
    • peaches or mango
    • 3/4 cup coconut cream

    Preparation

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    1. Place rice in a sieve. Rinse several times in cold water. Place sieve in a bowl in water to cover and soak in cold water, rinsing several times until water is clear, not milky, then drain. Let soak for at least 2 hours or up to 24 hours.
    2.  Place rice in sieve over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
    3. Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
    4. While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
    5. Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb. Or refrigerate (for up to 24 hours) in which case the rice will soak up the milk the longer it sits. Serve cold with mango or in season local peaches. Drizzle with Coconut cream. May be served warm or cold. 4 servings. 
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