January 31, 2007

Mango & Sticky Rice

2 mangoes, sliced
2 cups sticky rice (also frequently labeled "glutenous rice" or "sweet rice")
14 oz coconut milk
1/2 cup light brown sugar

In a medium bowl, cover the rice in warm water. Allow to soak 1 hour. Rinse and drain. Place in a large pot with 2 1/2 cups water. Bring to a boil, then cover and reduce heat. Cook for about 20 minutes or until the rice is tender. Meanwhile, bring the coconut milk, a pinch of salt and the brown sugar to a boil. Reduce heat and continue to cook until it has reduced slighly and is thicker. Place the warm rice into a bowl and pour the hot coconut milk over it. Stir to combine. Allow to sit 30 minutes before serving. Serve with sliced mango.

Yield: about 6 modest servings.

My thoughts:

Mango with sticky rice is my favorite dessert to get when we go to a Thai restaurant. It is super easy to make at home if you can find the glutenous rice. I like to make it with light coconut milk (although I have been served just plain sticky rice with mango, I like it best with the coconut) instead of the regular kind, it has pretty much the same flavor and a lot less saturated fat. Light coconut milk does take slightly longer to thicken then regular coconut milk so figure in a few minutes extra cooking time if you go to make this.