Mango Sticky Rice with Coconut Cream Sauce
- 2 cups sweet rice
- 1 cup raw cashews
- 2 mangos, peeled, deseeded, and sliced
- Coconut Cream Sauce:
- 1 cup coconut cream (preferred) or coconut milk
- ¼ tsp Red Boat salt
- 2 tablespoons Red Boat palm sugar
Soak the rice. Add 2 cups sweet rice and 2 quarts water to a mixing bowl. Use your hands to stir the rice around in the water, to evenly saturate the rice. Soak for at least 2 hours at room temperature, or overnight in the refrigerator.
Rinse the rice. Tilt the bowl of rice to drain away the starchy water. Add an additional 2 quarts of clean water, stir the rice to loosen any remaining starches. Repeat this method until the water in the rice runs clear. Drain the rice into a colander and let the rice drain for 10 minutes.
Cook the rice. Rice cooker method: Place the rice in the rice cooker’s bowl. Add 1 cup of water and cook the rice in your rice cooker using the sweet rice setting. Steamer method: Line the bottom of a steamer basket with clean cloth, like a natural-dye bandana, then spread the rice in one even layer on the cloth. Steam the rice, covered, for 1 hour. After steaming, take the pot off the heat and keep the rice in the steamer until ready to serve.
Roast the cashews. Place cashews on a parchment-lined baking sheet. Spread them out evenly to ensure even roasting. Roast in a 300° F oven for 15-20 minutes, or until the nuts are aromatic and pale golden. Let the cashews cool before chopping them.
Make coconut sauce. In a small saucepan over medium heat, bring coconut cream, palm sugar, and salt to a boil. Stir to melt the palm sugar with the cream. Remove the pan from the heat and let cool.
Serve. Serve sticky rice with mango slices, topped with coconut sauce and chopped cashews.