Wine Dinner Extra: Liqueur Tasting: Thai Coconut Rice Pudding with Mango

Thai Coconut Rice Pudding with Mango

Adapted from: about.com thai food

Ingredients

1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores)

1 ¾ cup water, divided

4 Tbsp. brown sugar

1/4 tsp. salt

1 can (14 oz) coconut milk

1-2 ripe mangos, cut into bite-size pieces

1 cup coconut, toasted

Directions

Put the rice and 1 cup water in a rice cooker. Soak for at least 1 hour, up to 4.

Do not drain the rice. Add 3/4 cup (more) water, plus 1/4 can (about) coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice. Turn on rice cooker to cook rice.

To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.

Taste-test the sauce for sweetness, adding more sugar if desired.

To assemble, place a few 'mounds' of sticky rice in each serving bowl. Spoon sauce around the spoonfuls of rice. Top with slices of the mango. Garnish with toasted coconut.

Liqueur:

Orchid Mango Liqueur