Hi There! I’m Katie from Butterlust, back again to share another delicious, wine-inspired treat with you.
I can still vividly remember my first rendezvous with coconut sticky rice. Still quite the Thai food novice, and certainly not accustomed to consuming rice for dessert (rice pudding was never a staple in my household), I ordered it off the menu at our local Thai joint more out of curiously than craving. It arrived at the table in seconds, warm and gooey, tempting my senses with its irresistibly nutty, tropical aroma. I was sold even before my first bite, but oh my goodness that first bite. Rich, sweet, salty and creamy – coconut sticky rice introduced me to a melodious contrast of flavors unlike any dessert I’d ever laid taste buds on, and since that day I’ve been hooked.
This recipe is a tried and true version, slightly adapted from one of my favorite Thai restaurants, only with a twist on coconut sticky rice’s traditional accompaniment, fresh mango. To spice things up a bit, I instead caramelized the mango in a light, golden caramel sauce made from brown sugar and infused with fragrant green cardamom. When heated, the acidity mellows and the mango takes on a sweet, almost buttery flavor and texture that, when combined with tropical coconut and aromatic cardamom, pairs perfectly with the hints of mango and ripe summer fruit in Kendall-Jackson Vintner’s Reserve Pinot Gris.
Try them together on a balmy June evening for an exotic twist on summer dessert. Enjoy!
- 2 cups sweet or glutinous rice (found on the international food aisle or at asian markets)
- 2 14. oz cans full-fat coconut milk
- ½ cup granulated sugar
- ½ teaspoon salt
- 2 ripe mangoes, pitted and sliced
- ½ cup water
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 6-8 cardamom pods (depending on how strong you'd like the flavor to be)
- ½ teaspoon pure vanilla extract
- In a medium bowl, soak the sweet or glutinous rice at room temperature for at least two hours, up to overnight. When ready to steam, strain and rinse the rice then place it in a glass or heatproof bowl.
- Place a heatproof trivet inside of a large pot and add enough water to just barely cover the trivet. Place the bowl of rice on the trivet and bring to the water to a boil. Once boiling, cover the pot with foil and a lid, and steam for 20 to 30 minutes until the rice is transparent and soft. Test the rice from the center of the pile.
- While the rice is steaming, prepare the coconut milk sauce. Without shaking the cans, open the coconut milk and skim off the coconut cream that rests at the top of the can until you have about 2 cups. Combine the coconut cream, sugar, and salt in a small saucepan and heat until the sugar is dissolved.
- When the rice is finished cooking, pour the coconut mixture over the rice and stir until well combined. Cover the mixture and let sit in a warm place for 15 minutes.
- Preheat the oven to 375F.
- In an ovenproof low-sided sauce pan or cast iron skillet, stir together the water, light brown sugar, granulated sugar, cardamom and vanilla. Cook the mixture over medium heat until the sugars have dissolved, then turn up to high heat and and cook without stirring until a golden caramel forms, about 7 to 9 minutes. You should have a light, thin caramel sauce.
- Add the mango slices and cook another 2 to 3 minutes, shaking the pan a few times to evenly coat the mango in sauce.
- Transfer the pan to the oven and roast until the juices are bubbling, about 5 to 7 minutes.
- Remove the pan from the oven and let cool slightly before serving. To serve, spoon mangoes and caramel over warm coconut sticky rice.