Food Friday: Mangoes and Sticky Rice

Food Friday: Mangoes and Sticky Rice

Posted on 19. Mar, 2010 by in food, Thailand

I love dessert. In fact, the only way I ever remembered the difference in spelling desert and dessert is that with dessert you always want more – hence, the extra ‘s’.

And so, I present to you Mangoes and Sticky Rice. Guys, it’s not just Thailand’s best dessert, it’s one of the world’s best. It’s the start of the mango season here, and so it’s really popular now. The beauty of this dish is it’s simplicity.

Mangoes and Sticky Rice

Mangoes and Sticky Rice

Recipe:
Serves 2

  • Sticky Rice (aka glutinous rice. You can find it at your local
    Asian grocery)
  • Coconut Milk
  • Salt
  • Sugar
  • Mango

While steaming the rice, start making the sauce for it. Add a 1/2 cup of coconut milk to a saucepan along with the 1  tablespoon of sugar and 1/4 teaspoon salt, and stir over low heat until dissolved. Set it aside.

Now prepare the topping for the dish. In a new saucepan, add 1/4 cup of coconut milk, 1 1/2 teaspoons sugar, and 1/8 teaspoon salt, and stir over low heat until dissolved.

When the rice is finished, spread out in a shallow bowl and cover with 1/2 the first sauce. While stirring, keep adding more until it gets saturated. You could use it all, it wouldn’t be the end of the world. But it shouldn’t be very wet rice, just somewhat dry and sticky. Then cover and let stand for 10-15 minutes.

Slice the mango and plate it with an equal amount of sticky rice, and top with a few spoons of the thicker sauce.

Taste it… you can thank me later.

Photo by ???

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3 Responses to “Food Friday: Mangoes and Sticky Rice”

  1. Kassie

    21. Mar, 2010

    I have had mangoes and sticky rice at one of the Thai restaurants here in FW (Switta Thai). I had lunch with my cousin Kelli who spent almost 5 years in Laos and knew the Thai food very well. She said it was a “must have”, and it was delicious!! Makes me want to have some again soon!
    Thanks for sharing! :)

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  2. April

    21. Mar, 2010

    Maybe next time you can try making it! :) I wonder how it would be with those big red Mexican mangoes. Although, you can sometimes get yellow ones at the store, too.
    And I wonder what would be a good substitute for the coconut milk for Tim…. Cream?

    Reply to this comment
  3. Kassie

    29. Mar, 2010

    What kind of mangoes are the yellow ones called? Does it start with an “a”? I saw some yellow mangoes at Meijer today…are they the kind you use maybe??! They were much smaller.

    OK, on second thought….maybe I should stay away from mango:
    Mango peel contains urushiol, the chemical in poison ivy and poison sumac that can cause urushiol-induced contact dermatitis in susceptible people.[28] Cross-reactions between mango contact allergens and urushiol have been observed.[29] Those with a history of poison ivy or poison oak may be most at risk for such an allergic reaction.[30] Urushiol is also present in mango leaves and vines. (from Wikipedia).

    DANG! maybe the flesh is ok, and I just shouldn’t touch the peal. I did sort of wonder about the flower structure when I saw the pic on Wikipedia just now….and its even in the same plant family with poison ivy and poison sumac! How bizarre.

    Probably ok for most people….just not extra-sensitive people like me! :(

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