We’ve been in quarantine for weeks now and I’ve been trying out new recipes and new ways of cooking. I suddenly had this craving for Mango Sticky Rice but I didn’t have a traditional steamer. Amazon is taking a month to deliver, and to go out and search of a steamer is not really feasible right now, so guess what, this is made in the MICROWAVE! Yup, the microwave. I hope you all enjoy this as much as I do
Ingredients:
1 cup Sticky Rice
1 cup Coconut Milk
½ - 1 tsp Salt
2-3 tbsp Sugar
1 Mango
Method:
Soak the rice with warm water in a large microwave proof bowl for 15mins. Do not skip this step! If you skip this step it the rice will come out undercooked and inedible. The water should cover just above the rice, so just a little over a cup of warm water.
Once the rice is done soaking, cover the bowl with a dish (avoid using plastic as it could melt it in the microwave) and cook the rice for 3 minutes on high. After 3 minutes mix the rice. You’ll see that some of the rice is translucent/cooked and that some are undercooked.
Heat the rice for another 3 minutes, and check to see if its cooked. You’ll know it’s cooked when all the rice is translucent, or you can taste to see if the rice is cooked. If there’s still a bite to the rice, put it in for another 3 minutes. For my microwave it took about 9 minutes.
Heat up the coconut milk in a pot on medium heat. Stir this constantly until the coconut milk is simmering. Add sugar and salt and stir until both are dissolved. Remove from heat.
Pour 3/4 of the mixture over the hot sticky rice. Let this sit for 5 minutes.
Spoon the rest of the hot coconut milk on top of the sticky rice before at serving time.
Slice up mango and enjoy! ♥