Mango Sticky Rice Pudding

History

 Speaking of scrumptious and traditional thai desert; the name that comes up every time people refer to is (Khao Niaow Ma Muang) or Mango Sticky Rice Pudding. Mango Sticky Rice Pudding has been around since the 14th century."This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants."This classic and mouthwatering desert has many twists and flavors to it. Unlike typical thai deserts which are only sweet, this desert actually has sweetness and creaminess of the sticky rice and sourness from the ripened mango. In addition the tastiness of the desert, it's elementarily easy to conjure up. All you need are these ingredients below.

   INGREDIENTS

• 1 1/2 cups glutinous (sweet) rice
• 1 1/3 cups well-stirred canned unsweetened coconut milk
• 1/3 cup plus 3 tablespoons sugar
• 1/4 teaspoon salt
• 1 tablespoon sesame seeds, toasted lightly
• 1 large mango, peeled, pitted, and cut into thin slices (at least 24)

Directions

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• Prep
  10 m
• Cook
  20 m
• Ready In
  1 h 30 m

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
   Citation:http://allrecipes.com