Wednesday, September 1, 2010

Sticky Rice with Mango

This recipe was my first attempt at making an Asian dessert.  It is another recipe D made at cooking camp over the summer.  He loved it so much that he wanted us to make it at home.  I used sushi rice which I found out is actually the same as sticky and/or sweet rice.  I also learned that sticky or sweet rice is neither sweet nor sticky but it is a short-grained Asian rice.  It is a little bit more complicated and time-consuming to make than regular rice but please don't try to substitute regular long grain rice or "God Forbid" instant rice in this recipe.  It will come out like mush or so I'm told.  I wouldn't suggest doing that.  Also, please make sure that you use really ripe mangoes.  I would think that you could use the frozen mango chunks that you find in the grocery store if you are making this in the middle of winter and there are no fresh mangoes to be found.  Give this yummy dessert a try if you have room after a delicious Asian dinner. 

Sticky Rice with Mango
4 servings

1 cup rice, sticky or sweet Asian rice
1 mango (ripe)
1 14 oz. can coconut milk
3 tablespoons sugar
1 pinch salt
sesame seeds for garnish


Cook rice in rice cooker or on stove top according to directions on bag or box.

While the rice is steaming, pour coconut milk into a small saucepan and bring to a slow simmer.  After the consistency thins out, add sugar and salt and take off heat.  The idea is to get it to taste sweet but not overly sweet.  (Time this so you take it off the heat right about when the rice is done cooking.)

Remove the rice from the cooker and lay it out on a large plate.  Pour enough of the coconut milk sauce over the rice so it is all wet, but not completely swimming in sauce.  Let it sit for about 5 to 10 minutes, and the rice will soak up all of the coconut milk.

To serve, place sliced mango on a plate.  Place a big spoonful of the rice on the plate, pour a little more of the coconut milk over the rice, and sprinkle some sesame seeds on it.

{Adapted from Kristin Smedley}


The Creative Cook