A popular Thai dessert, especially eaten when mangoes are in season. Fortunately, some varieties of mango are available all year round. Though they vary in flavour, sweetness and texture. Mangoes are rich in nutrients like vitamin C and A, antioxidant polyphenols and fibre, which has been shown to improve constipation and lower inflammation.
Sticky rice is sometimes called glutinous rice but it is gluten-free. I added turmeric, which gives the bright yellow colour to the rice. Turmeric and its active component, curcumin is well known for its antioxidant and anti-inflammatory properties.
Ingredients
(serve 2-3)
1 cup Thai sticky rice
1tsp turmeric powder
1 cup coconut milk (I use Aroy-D brand)
1-2 tbsp coconut sugar or maple syrup
1/2 tsp sea salt
1 large perfectly ripe mango
Coconut cream for topping
Wash and rinse the rice a few times with cold water, then add the turmeric powder and cold water just to cover the rice. Let it soak for a few hours or overnight.
Rinse the rice once and discard the water.
Put the rice on a muslin sheet and steam it for about 15-20 minutes or until it is al dente (or use a rice cooker).
While the rice is being cooked, put the coconut milk in a small sauce pan over a low heat. Mix in the coconut sugar (or maple syrup) and salt, then let it simmer for a few minutes or until the sugar has dissolved.
Once the rice is cooked, transfer it to a bowl, then pour the hot coconut milk over the cooked rice. Mix well with a wooden spoon, then cover the bowl and let the rice absorb all the coconut milk for 20-30 minutes.
Peel and cut the mango into bite size pieces and serve with the slightly warm yellow sticky rice with a bit of coconut cream on top. Enjoy!
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