A quicker, easier version of the preceding coconut milk pudding, this simple dessert is popular at food markets throughout Southeast Asia. Great with mangoes or any other ripe tropical fruit.
Recipe information
Yield
makes 4 servings
Ingredients
1 1/2 cups coconut milk, homemade (page 584) or canned
3 tablespoons sugar
1/2 teaspoon salt, or more to taste
About 4 cups freshly cooked Sticky Rice (page 508)
4 ripe mangoes, peeled, pitted, and sliced (page 119)
Preparation
Step 1
Put the coconut milk, sugar, and salt in a medium saucepan over low heat. Cook, stirring occasionally until the sugar and salt are dissolved, just a few minutes.
Step 2
Pour half the coconut milk mixture over the warm sticky rice and stir well to combine. Transfer the sweetened rice to individual serving bowls and top with the remaining coconut milk mixture. Add the mangoes and serve.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
