Koshihikari rice cooked in a cooker, a can of Thai coconut milk, some “palm sugar” and salt.
Peel, halve, and slice an Ataulfo mango. Shape a mango-shaped blob of coconut soaked sticky rice and plate it. Pour coconut cream over the rice. Slide a knife under the sliced mango half and transfer to the top of the rice. Sprinkle with toasted sesame seeds, garnish with a kiwi slice and a perfectly ripe blackberry.
Dessert tonight.
how much rice per can of coconut milk?
I love this stuff, I really enjoy it with some black rice as well. The rice has an even chewier texture nuttier flavor to it
A little more than 1 1/2 cups of cooked rice to a cup of coconut milk, Charlie.
When I first mixed it together it looked like way too much liquid. An hour or two later it looked like way too little, the rice soaks up the liquid very efficiently. Probably if I had had a little more leeway I would have poured in some more coconut milk at the end. But I did moisten it – I did pour about an ounce of coconut cream, saved from the top of the can, on each serving.
For improvements I need to get a coconut and make the milk myself, and get some pandan leaves for the perfect flavoring. Pandan is not easy to find where I live.
My wife loves this dessert. Yes, using the fresh stuff with pandan is definitely the best, and you will easily taste the difference. A lot of Thai restaurants here offer it, but they never can match those served even in humble restaurants of Bangkok.