Friday, August 16, 2013

Sticky Rice with Mango



Sticky Rice with Mango
I have been known to eat chocolate cake and ice cream for breakfast and have made the statement that unless the dessert contains chocolate in some form, it is not worth eating. However, I have to admit that Sticky Rice with Mangos, often a dessert at Thai restaurants, is an exception I make to that rule.  The key to this delicious dessert is the Thai sticky rice, which is found in Asian grocery stores and ripe mangos.  You make the basic sticky rice first, and then add the sweetened coconut milk mixture.  My tasting partner and I were eating a bowl of sticky rice and mango the other day after dinner, and I said “I could eat this all day” and my tasting partner agreed.

 recipe after the jump



Basic Sticky Rice

Total time:
30 to 40 minutes, plus at least 2 hours of soaking time

Ingredients:
1 cup glutinous Thai sweet rice

Directions:
1.  Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.

2.  Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.

3.  Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.

Yield:  4 servings


Sticky Rice with Mango

Total time:
30 to 40 minutes

Ingredients:
1 recipe of Thai basic sticky rice (see above)
13.5 ounces canned coconut milk
1/2 cup granulated cane sugar
1/2 teaspoon fine sea salt
1 or 2 ripe mangoes, peeled and cut in 1/2-inch slices

Directions:
1.  Rinse, soak and steam rice according to directions in the recipe for Basic Sticky Rice. While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.

2.  Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb.  Serve warm or at room temperature with mango slices.

Yield:

4 servings

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