Usuba
Thai Rice with Mango and Coconut
Tender sticky rice with coconut milk and fresh mango — a traditional Thai dessert. Jasmine rice is steamed to a soft consistency, then soaked in sweet coconut sauce. Served with thin slices of ripe mango and black sesame seeds.
- Prep
- 240 min
- Cooking
- 30 min
- Total
- 270 min
- Standard serving
- 376.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Soak the rice for a few hours, or preferably overnight.
- 3
Step 3
Drain the water through a colander.
- 4
Step 4
Wrap the rice in cheesecloth and place in a steamer. Cook for 20–25 minutes until done.
- 5
Step 5
Put the coconut milk on low heat, add sugar and salt. Let them dissolve.
- 6
Step 6
Transfer the cooked rice to a bowl and let it cool slightly. Gradually add coconut milk and stir, keeping the grains intact.
- 7
Step 7
Peel the mango.
- 8
Step 8
Carefully slice the mango into thin slices without turning it into a puree.
- 9
Step 9
Arrange the rice on a plate and place mango slices next to it.
- 10
Step 10
Sprinkle with black sesame and serve.
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