Well, not that this is hard to find around here in Bangkok, but I thought it would be interesting to feature everyone’s favourite Thai dessert on the website just for kicks, in case you ever fancy making it yourself at home.
Recipe from Jean-Georges Vongerichten’s book “Simple to Spectacular”
It's not difficult to prepare at all. Some judgement is required though; when you serve the rice, it should be moist and a little milky - like a perfect risotto -but not swimming in liquid. So first add the sugar syrup, a bit at a time, until the rice is sweet; then add just enough coconut milk to achieve the right texture. t's important to work the liquids into the rice while it is warm; but again, since the rice cannot be overcooked, you have plenty of flexibility here.
- Prep Time : 1 hour minutes
- Cook Time : 20 minutes
- Yield : 4 servings
1. Drain the soaked rice, and wrap it loosely in a piece of cheesecloth; there's no need to tie the cheesecloth closed.
2. Place the cheesecloth in the top of a steamer over boiling water, cover the steamer, and steam for about 8 minutes, until all traces of chalkiness are gone and the rice is fully tender. Unwrap and let cool for a minute.
3. While the rice is cooking, combine 1/4 cup of the sugar with 1/4 cup water in a small saucepan and bring to a boil; stir to dissolve the sugar. Remove from the heat.
4. Toast the sesame seeds by placing them in a small skillet and cooing over medium heat. shaking the pan occasionally, until the seeds brown lightly and begin to pop; set aside.
5. Put the rice in a bowl and sprinkle with a little salt (the dish should have a slight saltiness when it is done), then combine it with the sugar syrup. Stir the remaining sugar into the coconut milk, then stir about 1/4 cup of the coconut milk into the rice. Continue to add coconut milk until the mixture is a little moister than a finished risotto, just slightly soupy; you will probably add just another 1/4 cup or so. Let sit for about 5 minutes so the rice can absorb the excess moisture.
6. To serve, place a portion of the rice on each of the four plates, then drizzle with a little of the remaining sweetened coconut milk. Top with the mango and sesame seeds, and finally, a little more milk.