Saturday, June 20, 2009
Oh, hey, I made another great discovery last night during International Food Night at my house. A long while back I'd posted a Mango Sticky Rice recipe, but I have an update.
Not only is my new recipe waaaay easier, it's actually quite a bit better, too. Many of you may be skeptical about the microwave used in preparation of this dish (I try to avoid microwaves if possible), but it really does a great job here.
Just a quick word on the rice used here....sticky rice, sweet rice, glutinous rice...these are all terms for essentially the same product. It is a short roundish grain. I bought mine at the Asian supermarket (Uwajimaya) in a one pound bag.
Mango Sticky Rice
2 1/2 c (one pound) Sticky Rice (Sweet, Glutinous, Etc.)
Put the rice in a large microwave-safe bowl and cover with water. Let it soak for an hour.
Meanwhile, in a saucepan over moderate heat, cook:
2 c unsweetened coconut milk
1 1/2 TB sugar
3/4 tsp salt
Bring to a simmer and cook for about 10 minutes. This will be your sauce. Let it cool to room temperature for about an hour.
When your rice is done soaking, rinse it, return it to the dish and add:
2 1/4 c water
Cover the bowl with plastic wrap (yeah, this made me cringe a lot) and microwave it on high for 5 minutes. Remove the wrap and stir the rice. Replace the wrap again (you might need a new sheet of wrap) and microwave for another 5 minutes. Stir again, replace wrap and microwave for 3 additional minutes.
Remove the rice from the microwave and allow it to sit (covered) for about 5 minutes.
Meanwhile, heat until hot:
1 c unsweetened coconut milk
1/2 c sugar
3/4 Kosher salt
Pour this hot mixture over the rice. You can let it sit for a while or serve it hot. Spoon it into bowls and top with:
2 mangoes, chopped
previously cooked and cooled sauce
I can't tell you how obsessed I am with this dessert. I love how it's not that sweet, but thick and chewy and quite a bit salty. Mangoes are soooo good, too. My husband informed me that he ate this type of dessert so much as a kid that he's a little burnt out on it still. But I've got a long way to go until burnout!
Oh, and yes, this is an old photograph from the first recipe. It was so great that I thought, "Why mess with a good thing?"