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
water

Directions:

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}

Enjoy!

The Creative Cook

Strawberry Lemonade Recipe

The summer is almost over :( 

My boy is headed back to school on Tuesday so for me tomorrow is the last day of summer even though I know that summer is not actually over for a few weeks.

I really love the fall but it is hard to deal with the end of a relaxing three month vacation from getting up early and all that sun and fun. 

In honor of the end of summer, I decided to post this very summery drink recipe.   I found in in Woman's Day Magazine.  The picture was so pretty and it looked so refreshing.  I am a huge fan of lemonade but I usually don't order lemonade or tea with other fruits mixed in.  This lemonade is an exception.  It is very tasty.  I will make it again and perhaps add a bit of vodka for some kick?

Strawberry Lemonade Recipe

Ingredients:

3 cups water
1-1/2 cups sugar
2 cups lemon juice (about 8 to 10 lemons)
1 pint strawberries, hulled and halved
1 liter seltzer or sparkling water

Garnish:  lemon slices and mint (optional)

Recipe Preparation:

1.  In a 2-quart saucepan, bring water and sugar to a boil.  Reduce heat and simmer, stirring occasionally, until the sugar is dissolved.  Remove from heat; stir in lemon juice.  Let cool completely.

2.  Place strawberries in blender with 1/2 cup lemonade mixture.  Blend until pureed.  Strain puree through a fine sieve to remove seeds.  Add puree to remaining lemonade mixture, stir well to combine.  Refrigerate until serving.

3.  To serve:  Stir in seltzer.  Pour over ice.  Garnish with lemon and mint, if using.

Enjoy!

The Creative Cook