So I stole that blog title from my friend Becky. But I think it may have been at least partially my idea. So whatever.
Once a month or so, I get together with some friends for an international dinner. We pick a country, and each bring a dish. I usually bring dessert. Because that’s how I roll.
This week, we were doing Thai food, and I made this yummy mango sticky rice.
I’ve never done rice for dessert. But the recipe seemed pretty simple. Boil some short-grain rice (I used jasmine) for about 15-20 minutes, until all of the water is absorbed. While that’s happening, break out the mango. I like to use the Martha Stewart technique for mangos, which involves cutting it away from the core, then making skinny slices and scooping them out with a “sharp spoon.” Um, Martha, what is a sharp spoon? Isn’t sharp the antithesis of a spoon. You and your crazy moon language, Martha. But whatever, it worked. For the most part.
Also while your rice is cooking, you mix some coconut milk with sugar and a dash of salt. Bring to a slow simmer. And just a warning. Coconut milk doesn’t boil like anything I’ve ever worked with. It starts to rumble, then sends up giant, splattery bubbles. So when you hear that rumbling, begin to stir it. Once you get a good boil, dump it into the pot with your cooked rice. Stir together, and place a lid over the pot, letting the rice soak up the coconutty goodness. Yum.
Ah, then came the serving part. I LOVE plating food! I found the cutest little bowls at Target that were perfect for this dish. They were small, and kind of Asian looking. Oh, and they were cheap. It was the perfect trifecta of awesome.
Once the rice is cook/room temperature (after about an hour), I heaping quarter cups of the mixture into balls, and put them in the bowls. Then, you make a coconut sauce with more coconut milk, sugar, and corn starch. Drizzle over the coconut, to your taste. Finish off with the mango, a few sesame seeds, and some toasted coconut. I also served this with coconut sorbet. So light, fruity, and yummy!
Thai Sweet Sticky Rice with Mango
- 1 1/2 cups uncooked short-grain white rice (I used jasmine rice)
- 2 cups water
- 1 1/2 cups coconut milk (I used light)
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 1 tablespoon corn starch
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
- Toasted coconut (for garnish)
- Coconut ice cream (optional)