Thursday, October 15, 2009

Quick and Easy Mango Sticky Rice

If there's one thing my husband and I order at every Thai restaurant we dine at, it's the mango sticky rice. I could be too full for dessert, and we will still order the mango sticky rice. I could not have an appetite for dinner, and we will still order the mango sticky rice.

It eventually dawned on me that the ingredients for mango sticky rice were so cheap it made economical sense to make this dessert at home. A plate of fruit brunois and rice with coconut milk is $1-$2 per plate and here we were, paying $6 a plate (and happily doing so, I might add). I knew how to make rice and dice mango--how hard could it be to put the two together?

When a guest chef came to my culinary school to demonstrate Thai cooking and mango sticky rice was on the menu, I was elated. Finally, I would learn how to make this dessert, and never again would we have to overpay for this dish. I mentally calculated how the four buckaroos would add up to our rainy day savings.

Oh, but life is seldom so easy. Apparently the proper way to make mango sticky rice takes two days. Two days! I was not going to waste two days to make a dessert. I'll pay six dollars any day to save two days of my life.

Or maybe, it could be easy. I reread the recipe when I got home, and decided to take some shortcuts. I'm normally not a fan of cheater avenues as often times it doesn't feel genuine, but in this case I wondered if I could save a lot of time without sacrificing a lot of the taste.

Eventually, this recipe came to being. I served it to a friend of mine recently, and after she heard my story I joked I could be the new Rachel Ray.

"But gourmet," she said, as she polished off the last grain of rice.

Quick and Easy Mango Sticky Rice
Serves 4

2 c sweet rice

Rice Seasoning
2/3 c unsweetened coconut milk
1/3 c granulated sugar
generous pinch of salt

Coconut Sauce
1/2 c coconut cream (scraped from the can of the coconut milk; if you don't have enough substitute with more coconut milk)
1/4 c brown sugar

1 ripe mango, peeled and small diced
4 T coconut, toasted

1) Follow the instructions on the rice bag and cook the rice appropriately. A rice cooker is best but a small pot will do.
2) Toast the coconut at 300 degrees for 3 minutes or until it is a light golden brown.
3) When the rice is nearly done, combine the coconut milk, sugar and salt in a saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Remove from the heat.
4) Combine the coconut cream and brown sugar in a seperate sauce pan and bring to a simmer over low heat. Stir until the sugar dissolves, then set aside.
5) When the rice is done, let it rest for about ten minutes. Then pour the rice seasoning over the rice, and gently combine with a rice paddle or a rubber spatula.

To serve:
Fill a small ramekin with the rice and gently push it down with a rice paddle (or spatula). Invert it onto a plate, spoon some of the coconut sauce over the rice and then sprinkle 1 T of the toasted coconut on top. Spoon some of the diced mango around the plate. Repeat with the remaining three plates.

For optimal flavor and texture, serve immediately or within an hour. After an hour the rice starts to become a little gummy.

1 comment:

Mrs. B said...

Two days! Who knew? I make mine in 20 minutes with leftover rice from the rice pot. I just throw the leftover rice, some sugar and coconut milk into a heavy saucepan and cook until the milk is absorbed. It's really simple, much like you've done here. And it tastes just fine.