Categories: pudding-custard-mousse-flan

Ingredients

• 3 cups sticky rice
• 2 cups coconut milk
• 3/4 cup brown sugar
• 1 tsp. salt
• 4 ripe mangoes or peaches, peeled, thinly sliced
• small fresh mint and basil leaves

Directions

1. Rinse rice in a sieve until water runsw clear. Heap into a pot, and add cold water to cover by at least 1 inch. Let soak 4 to 24 hours. Drain.
2. Spread out rice in a steamer (see note), set over several inches of boiling water; cover and let steam until tender and shiny, about 35 minutes.
3. Meanwhile, whisk coconut milk, brown sugar and salt over medium low heat until slightly thickened, about 10 minutes. Do not boil.
4. Stir half the coconut sauce into the cooled rice. Let rest, 20 minutes.
5. Scoop rice into bowls. Serve at room temperature with mangoes or peaches and additional coconut sauce on the side. Decorate with mint and basil.

6. Note: The traditional Lau or Thai rice steamer is a cone of woven bamboo, lacking a cone, a two-part steamer pot works nicely. Or improvise a steamer by setting a colander inside a big pot with a lid.

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