Smooth and opulent describe this margarita. Hornitos® Reposado Tequila has a distinctive agave and citrus flavor profile, while orange liqueur adds a touch of sweetness. For a cocktail that goes well with any meal, the Premier Margarita strikes the ideal harmony between sour and sweet.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup light coconut milk
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 cup black sticky rice
- ½ cup water
- ¼ cup light coconut milk
- ¼ cup shredded unsweetened coconut, divided
- 2 mangos, sliced into lengthwise strips
Instructions
- Whisk 1/2 cup coconut milk, sugar, and salt together in a bowl until sugar dissolves and coconut sauce is smooth.
- Combine rice, water, 1/4 cup coconut milk, and 1 tablespoon shredded coconut in a saucepan over medium heat; simmer, stirring frequently, for 10 minutes. Decrease heat to low and cook until rice is sticky and soft, 20 to 25 minutes.
- Pour 1/2 of the coconut sauce over rice; stir and fluff with a fork. Add remaining coconut sauce to rice mixture and stir well. Remove saucepan from heat and let stand until most of the liquid is absorbed, about 15 minutes.
- Cook and stir remaining shredded coconut in a skillet over medium-low heat until lightly toasted, about 5 minutes.
- Ladle about 1/2 cup rice mixture into each serving bowl or plate. Arrange 4 to 5 slices mango on each serving; sprinkle toasted coconut over mango.
- You can find black sticky rice at Asian markets or online.
- Slice the mango by first cutting 1/2 inch off the top and bottom, then slicing each side starting just past the seed. Remove the skin with a paring knife and slice into lengthwise strips.
- For a more authentic version, substitute 3 tablespoons sesame seeds in place of 3 tablespoons shredded coconut; lightly toast in saucepan and sprinkle over dessert.
Reviews
Do not use this recipe. The rice will burn if you follow the directions. It does not cook as it should, and as others have noted the texture is not the same.
It isn’t quite the sticky rice from the great Thai restaurant in the city, but it does satisfy the craving. I chose this recipe specifically for the rice preparation, because the last time I attempted sticky rice it was a major production with a bamboo steamer and lots of pre soaking and cleanup. This was easier by far and had a good authentic flavor, but the texture wasn’t the same. I will make this again, even though the texture wasn’t right.
It tasted great – got compliments on it at a women’s luncheon I brought it to! But the rice never actually got real soft & “sticky.” I even soaked the rice ahead of time in warm water (like an Asian woman at the Asian market told me to.) Followed the recipe otherwise (doubled), but ended up adding about a cup more water & cooking it about 20 more minutes. . . and it still wasn’t real soft or sticky. After adding the coconut sauce & letting it sit 30 min, it was a little bit more soft, but not like I expected it to be. Maybe it has something to do with altitude?. . . I live at 5000 feet. The toasted coconut on top was a great finish! – Carrie from Colorado
Perfect finish to your Thai dinner!