(CBS) — Patty Sriskiew from the Nathalee Thai Restaurant stopped by KCAL 9 on Friday to talk about how to incorporate fresh local ingredients into your cooking and some tips on how to make a classic Thai dish.
For more info, visit the Natalee Thai website.
Sticky Rice With Mango
– 2 cups Thai sticky rice (Available in Asian markets)
– 1 1/4 cups coconut milk
– 1/2 teaspoon salt
– 2 tablespoon of white sugar
– ripe mango
Soak Thai rice in cold water for 30min, then drain. Pour in a saucepan and add 1 1/2 cups water. Bring to a boil, then reduce to low heat. Simmer until water is absorbed and rice is cooked through. Set aside.
Mix coconut milk, sugar and salt in a separate saucepan on medium heat, until boiling. Remove from heat and stir in the cooked rice into the coconut mixture. Cool for an hour.
Serve with ripe mangoes. Sprinkle rice with sesame seeds (optional).