Thursday, October 15, 2009
Coconut Mango Sticky Rice
A little late, but as promised, here is the recipe for Coconut Mango Sticky Rice. I got the original recipe from this video, but I have re-written it to make it easier to follow and print out for later! It is VERY sweet, so feel free to adjust the sugar and coconut milk to your liking if you want to tone it down a bit. This dish is to DIE for and you'll really have to hold yourself back from going for seconds... and possibly thirds! It is served as a Thai Dessert, but I still make it with dinner paired with something to offset the sweet taste. When I originally mentioned this dish, I had made it for dinner one night with Ground Chicken Lettuce Wraps, and they really went well together! This dish also has a beautiful presentation and is surprisingly easy to make, so I think it would be a great way to impress your guests!! Try it out and let me know what you think!
Coconut Mango Sticky Rice (Serves 2-4)
1 cup Sushi Rice (This was the easiest for me to find - I bought it at Whole Foods and it was very affordable. You can also use Thai Sweet Rice which can be found at most Asian food stores)
1 3/4 cup Water
1 Ripe Mango (substitute frozen mango when not in season, but fresh is definitely the best way to go!)
1 can Coconut Milk (I go for the Light, as Coconut Milk is very fattening!)
1/4 cup Brown Sugar
1/2 Tsp. Salt
Put Sushi Rice in a heavy saucepan and add 1 cup cold water. Let soak for 30 minutes to soften the rice - this is important, so don't skimp on this step!! While the rice is soaking, whisk together 1/2 cup of the coconut milk, 1/4 cup of brown sugar, and 1/2 tsp of salt until sugar dissolves. You can also chop the mango at this point into small cubes.
After the rice is done soaking, add the other 3/4 cup of water and 1/4 cup of coconut milk as well as 1 Tbs. of shredded coconut. Stir and bring to simmer over medium heat. You can then turn the heat down to low, cover the pot, and let simmer for 15 more minutes.
After the 15 minutes, your rice should be soft and sticky. Slowly stir in the coconut mixture you prepared earlier with a fork. It will look kind of soupy at this stage, but just let it sit covered for about 15 more minutes and it will thicken up. In the meantime, you can toast some shredded coconut in a pan in the oven until its a medium brown color. The crunchy sweet coconut over the rice is a really great addition - it's my favorite part actually!
Now you are ready to serve! Spoon the rice onto your plate and arrange the mango around it. Top with your toasted coconut, and voila! Sometimes I'll added Sesame Seeds as well for a little more presentation and crunch. You should now have an impressively beautiful and delicious dish!