Thursday, July 05, 2012

Mango Sticky Rice

I'm very particular about which ethnic food I will try and I have to admit, Thai was not on that list orginally. A friend requested a Thai restaurant for his birthday lunch and I reluctantly went. Boy was I surprised. It's now one of my favorite places to go. There are still many things on the menu I won't eat, but mostly that is due to my dislike of curry. There is another place I go just for their Thai iced tea. Oh, it's so yummy...but I'm the only one in my family who likes it. More for me!

Recently, a friend of mine posted a recipe for mango sticky rice and I thought, hmmm...mangos, coconut milk, and rice? It's gotta be good. And it is, plus I love having a reason to go to my local Asian Market.

This dessert calls for Thai Sweet Rice. You won't get the same results with your traditional white long grain rice. If you have never been to an Asian Market, you really should check it out. There are so many things to try. I'm sure they all think I'm crazy for being in there, but they are all very nice and speak English - just in case you were worried.

Ready to try it for yourself?

Thai Mango Sticky Rice Dessert

Ingredients:

•1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
•1-2 ripe mangos, cut into bite-size pieces
•4-5 Tbsp. palm sugar OR brown sugar (I used palm sugar)
•1/4 tsp. salt
•1 can good-quality (thick) coconut milk
•water (for boiling or steaming the rice)

Preparation:

•Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
•Do not drain the rice. Simply add 3/4 cup (more) water, plus 1/4 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
•Bring to a gentle boil and then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
•Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
•To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
•Taste-test the sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice).
•To assemble, place a few 'mounds' of sticky rice in each serving bowl. Top with slices of the mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce. Don't over serve...this is quite sweet!

Enjoy!

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