Sticky Rice with Mango

In these dark times,  we have great news to share. My daughter Shauna's engagement to Frank. And of course to commemorate the happy event, I cook. Enormous quantities of food. Pork and chicken tacos, elote and ricotta fritters for lunch. Asian food for dinner with a slow braised Vietnamese beef stew, Bo Kho. We sop this up with a very Italian focaccia, mushroom soy rice and crisp pickled veggies. Dessert is an old favorite, sticky rice with mango.

I remember eating this with Prassy at the end of every meal we had in Thailand. We would seek out vendors selling only sticky rice.  One portion each made us cheshire cats. We even brought the rice and Thai mangoes back to India with us. So it is only right that I make what makes me happy. 

Plump glutinous rice, soaked overnight and then steamed, turns opaque. The rice is like sushi rice. Use any plump short grain rice in it's place, though you might not get that translucency. Thick coconut milk, sugar, palm sugar and salt comes to a gentle boil.  No palm sugar? Use a little light brown sugar. The coconut milk is poured over the rice. Top with sliced mango and refrigerate for a short while. Use a large spoon for large portions...as we do!


STICKY RICE WITH MANGO
Serves 4-6
DF, GF, VF, VG, WF, EF

1 cup Glutinous Rice
1 cup Coconut Milk
6 teaspoons Sugar
1 teaspoon Palm Sugar  
1/4 teaspoon Kosher Salt
2 Mangoes



Soak rice in water overnight. 

The next day drain water and scrape the rice onto a steamer rack. 

Boil an inch of water in a deep saucepan.

Place the steamer rack inside the pan. Steam rice for 30 minutes till opaque.

Spoon rice on to a platter.

Heat coconut milk, sugar, palm sugar and salt over gentle heat until sugars have dissolved.

Pour 3/4 of the milk over rice. Rice will absorb some of the milk.

Peel and cut mango into thin wedges. Arrange them over the rice.

Refrigerate for 15 minutes or longer.

Spoon some mango and rice onto a plate.

Drizzle a spoon of  remaining coconut milk over the rice and enjoy this Asian treat.

 Asian desserts have odd combinations of ingredients. You need an acquired palate....so please please acquire one!

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