Did you know that I teach cooking classes in New Jersey? I do! I teach public classes in various places around Northern Jersey, and I also offer private personal classes for those who want to learn more about vegan food in an one-on-one setting.
A few weeks ago I taught a small group class for a wonderful family with a new vegan in their mist. (How nice of them to want to learn more about veganism and support their family member! My relatives weren’t quiet as tolerant of my dietary change back in the day.) They asked if I could make some Thai dishes. I love Thai food, so of course I said yes. When putting together classes, I usually like to make an appetizer or two, a main dish, and a dessert. I had plenty of Thai-inspired appetizers and main dishes in my repertoire, but I’ve never made a Thai dessert.
I’ve enjoyed things like sticky rice and fried bananas when dining in Thai restaurants, so I hit the internet to start planning something. I settled on Sticky Rice with Mango, and I took what I found online and created my own recipe.
I did a test run of my new recipe with Dennis and he loved it. More than I expected him to. He said if we were in a restaurant he would have ordered seconds, and the next day he told me that he was raving about to his coworkers. It was pretty popular in the cooking class, too.
This Sticky Rice with Mango is super easy to make. I used Alter Eco’s Thai Sticky Purple Rice to give my dish some color, but any kind of sticky rice will work just as well.
- 1 ½ cups Thai sweet rice
- 3 cups plus 1 tablespoon water
- 1⅓ cups unsweetened coconut milk (not coconut milk beverage), well stirred
- 3 tablespoons plus 1½ tablespoons agave
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 2 large mangos, peeled, pitted, and cubed
- 2 tablespoons sesame seeds, toasted
- Rice the rice well with cold water. Place the rice and 3 cups of water in a large pot over medium-high heat and bring to a boil. Reduce the heat to low, cover, and continue to cook for about 25 minutes, or until all the water has been absorbed.
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 3 tablespoons agave and the salt. Once it’s reached a boil, remove from the heat and cover to keep it warm.
- Place the cooked rice in a heat-proof bowl and stir in coconut milk mixture. Cover and let sit for 30 minutes, or until the coconut milk mixture is absorbed.
- While the rice is sitting, make the sauce by whisking together the remaining ⅓ cup coconut milk and 1½ tablespoons agave in a small saucepan, and bring to a simmer. In a small bowl, mix together the cornstarch and the remaining 1 tablespoon of water. Add the cornstarch slurry to the pan and continue to whisk until the mixture thickens. If it becomes too thick, whisk in a little water to bring it to the desired consistency.
- To serve, place a scoop of rice in a small bowl or plate along with some of the mango, then drizzle on the coconut sauce and top with the toasted sesame seeds.