On the heels of our recipe for Pad Thai Noodles, Travis and I traveled back to Thailand in the kitchen today for dessert!
In a large saucepan, combine 1 cup sushi rice and 2 cups water. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes. Turn off the burner but leave the rice in the pan.
Meanwhile, we checked out Raddish Kids’ detailed instructions on how to cut a mango. First, we squeezed our mangoes to make sure they were ripe. Yup!
I cut the sides from the mangoes with a sharp knife but then let Travis take over with a butter knife. After showing him an example, he scored the mangoes like a tic-tac-toe board.
Finally, use a spoon to scoop out the flesh. Travis needed a few bites right away, of course!
In a saucepan, combine 1 (13.5-ounce) can full-fat coconut milk, 2/3 cup sugar, and 1/2 teaspoon salt. Bring to a boil over medium-high heat; continue to cook for 3 minutes. This step was another great chance to use the kit’s whisk!
Ladle half of the coconut milk mixture into the cooked rice. Cover and let stand for 10 minutes, until the liquid is absorbed.
To serve, scoop about 1/2 cup rice mixture into a bowl. Drizzle with leftover coconut sauce and top with mango.
As Travis dined, we also read the recipe’s informative sections on Thai greetings and traditional Thai cooking equipment. How do you say delicious in Thai? Yum!