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Thai Cooking in a Sufi's Kitchen
by Alima Ravadi Quinn

Asked my daughter Suzanne what her comfort food was at the Emerald. Sticky Rice with Mango was her answer. This is a seasonal dessert for Thai restaurants in the USA, but a year-round popular dessert in Thailand. It is not a home-made dessert in Thailand, as it is available all the time from food vendors and is also inexpensive.
4 servings


• 1 cup long grain sweet rice
• 2 ripe mangoes (They must be in season - out of season's no good!)
• 1 can (13.5 oz.) coconut milk
• 1/4 cup sugar
• 1 teaspoon salt


1. Soak rice in warm water for 3-5 hours.

2. Wash well and drain.

3. Wrap the rice in clean cheesecloth, and steam in a steamer. With boiling water in the bottom of the steamer, steam for 20 minutes or until the rice is cooked. (The rice should look clear.)

4. A few minutes before the rice is done, heat the coconut milk, sugar, and salt together in a small saucepan. Boil for 1 minute. Remove from heat.

5. Mix the coconut milk with rice in a large mixing bowl. Cover for 20 minutes. Stir with a spoon and compact it before dishing it out for individual servings.

6. Serve with slices of ripe mango.

Note: If you enjoy sticky rice, you may want to own a sticky rice steamer, imported from Thailand. Now it is available in most Asian markets. Instead of cheesecloth, you can put the rice directly into the bamboo basket. Dip the basket in cold water before use.


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