Thai-Style Sticky Rice & Mango Dessert Shots

Ingredients

1 cup freshly cooked short-grain, glutinous rice (Arborio, Thai sticky rice or

2 tablespoons sugar

1/2 teaspoon salt

Fresh basil or mint leaves for garnish*

10 shots glasses (1- 2 oz. in size)

Heat the coconut milk in a medium saucepan over medium-low heat, stirring constantly to avoid curdling.

Bring to a low simmer, then add the sugar and salt and whisk together until combined. Remove from heat.

Pour about 3/4 of the sweetened coconut milk onto the warm rice.

Allow to sit for about 10 minutes or until the rice has completely absorbed the coconut milk.

In the meantime, carefully peel and chop the mango into 1/2" pieces.

Assemble your dessert shots by putting about 1 tablespoon of sweetened sticky rice into each shot glass.

Layer a generous amount of mango chunks on top, then add more sticky rice.

Top each shot with a small amount of the remaining coconut milk.

Garnish with a couple extra pieces of mango and a basil or mint leaf, and enjoy!

Inspired by my favorite Thai dessert, these little dessert shots are a lovely addition to a summer dinner party spread.

TIP: If you can afford some or have some on hand, try mung beans or sesame seeds for a more traditional garnish.

Original recipe & post can be found at http://www.poorgirleatswell.com/2010/07/recipe-thai-style-sticky-rice-mango.html

Monday, April 25, 2011 - 3:10pm