Fresh Approach Cooking

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Oh my goodness! Have I have stumbled upon the perfect dessert recipe? No baking and just four ingredients? How is that so? And yet…it seems to be. I am so super excited!

And what is it? Sticky Rice with Mango.

That’s right kids, you’ve seen it there on your Thai restaurant menus, maybe you’ve even sampled it and thought to your sassy self, “wow, now that is a supremely fantastic treat! Refreshing, light, sweet and delicious!”

Afterwards, perhaps you ventured back to your favorite Thai spot only to be shut out with a gentle reminder from a smiling waitperson that “Oh, sorry, mangoes aren’t in season. No Sticky Rice tonight.” The disappointment of it all driving you to the cold lychees in syrup, or (gasp!) neglecting dessert altogether. What a shame.

Well my friends, no more. Now that you have read this post (thus far anyway) and will be able to recreate this dish at home, and what a lucky kid you will be…because as I mentioned in the intro, it is dessert perfection, and – bonus – no baking required! The rice is just short of gooey, the coconut and mango perfectly complimentary, and overall, its a sheer delight. Try it, and enjoy.


1 cup sweet rice
½ cup coconut milk
1 tablespoon sugar
2 ripe mangos

Soak the rice in water for at least 6 hours (ok, that’s the tricky part of the recipe, but really, is that so hard to do?)

Cook the rice in the usual manner (2 parts water, one part rice. Bring the water to a boil, add the rice, cover, reduce the heat, steam for 15 minutes, turn off the heat. Let stand, covered 5 minutes.)

In another saucepan, gently heat the sugar and coconut milk just long enough to dissolve the sugar.

When the rice is done – it will be outrageously sticky, don’t fret, that’s why its called sticky rice after all – pout the coconut milk over and stir in. Serve warm or room temp with sliced mango.

Mmm.

Makes enough for four

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Glutinous or sweet rice is a white, short-grained rice that has a sticky consistency when cooked. It can be found in Asian markets and many markets with Asian specialty sections.

Mangos have been cultivated in India for more than 4000 years. Beginning in the 16th Century, mangos were gradually distributed around the world, reaching the Americas in the 18th Century. There are two main types, the Indian and the Indochinese. – Edis.edu

Hee. I was quoted in an article about cilantro...aka, the devil's week. Grin.

Proposed new federal organic livestock regulations are coming under sharp criticism for failing to close critical loopholes that are allowing a handful of factory-scale dairy farms in western states to continue bringing into their milk herd new animals raised with antibiotics, hormones, and genetically engineered feed produced with toxic pesticides. The new rules ignore recommendations endorsed by the USDA's own expert advisory panel, the National Organic Standards Board (NOSB). In 2002 and 2003, the NOSB unanimously passed recommendations that all animals being brought onto an existing organic dairy farm had to be under organic management starting no later than the last three months of pregnancy. - HPJ.com

Labels: Dessert