- 1 1/2 cups uncooked short-grain white rice
- 2 cups water
- 1 1/2 cups coconut milk
- 1 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 tablespoon corn starch
- 3 ripe mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
- Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.
- Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
- Repeat so that foam should continue to grow. Set aside for 3 more minutes.
- Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
- Spoon the "air" onto the dessert as garnish.
For more molecular recipes: http://breakingtheculinarymold.wordpress.com/2011/07/21/coconut-mango-sticky-rice-w-ginger-air/