Mango and Sticky Rice
Mango with Thai Sticky Rice
This is a recipe I've been experimenting with based on bits from these two web sites:
http://importfood.com/recipes/khaoneeomamuang.html and http://www.thaitable.com/Thai/recipes/Sticky_Rice.htm
Thai sticky rice (also known as "sweet rice" or "glutinous rice") Thai sweet or sticky rice is a particular variety of rice, and you cannot substitute other varieties except some sushi rice.
Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cubed (see below)
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt
Mango Prep
Start with a mango that's nice and ripe, with a slight give to the touch. Mexican mango is sold throughout the year in the United States and are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow. Peel the mango (I like using a vegetable peeler with a gentle touch), then slice off the stem end (only just barely; you don't need to cut off much). Standing the mango on the slightly flat end, slice down about 1/2 inch off from the center along the flatter side. Rotate the mango and do the same on the other side. This should allow you to avoid the pit while giving you two nice chunks of mango. You can also cut off the outer 1/2 inch or so around the outside of the pit to use as much of the mango as possible. Dice the mango into 2cm or 1 inch cubes.
Rice Prep
Prepare the 2 cups sticky rice as per the following instructions.
Rinse rice 2-3 times, until water runs (mostly) clear. Place rinsed rice in a bowl (I rinse and soak in the same bowl I'm going microwave--make sure it's a glass bowl, not plastic) and fill with warm water so the water is 1-2 inches above the rice (about 1 cup of rice to each 1 1/4 cup of water). The site says that soaking the rice is very important and that without this step it will NOT work. Cover the bowl with a dish/plate and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, heat it up and check every 3 minutes or so. How long it takes to cook really depends on your microwave.
While sticky rice is steaming, mix together 1 1/2 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover and let cool a bit, though I like the rice warm with the cool mango.
Topping (optional; I've made it and not made it and am indifferent)
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice. Enjoy!
This is a recipe I've been experimenting with based on bits from these two web sites:
http://importfood.com/recipes/khaoneeomamuang.html and http://www.thaitable.com/Thai/recipes/Sticky_Rice.htm
Thai sticky rice (also known as "sweet rice" or "glutinous rice") Thai sweet or sticky rice is a particular variety of rice, and you cannot substitute other varieties except some sushi rice.
Ingredients
2 cups sticky rice
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
3 ripe mangoes, cubed (see below)
1 tablespoon tapioca starch
1 tablespoon sugar
1/4 teaspoon salt
Mango Prep
Start with a mango that's nice and ripe, with a slight give to the touch. Mexican mango is sold throughout the year in the United States and are tasty and sweet but not as fragrant as most Thai mangoes. The mango flesh should be bright and yellow. Peel the mango (I like using a vegetable peeler with a gentle touch), then slice off the stem end (only just barely; you don't need to cut off much). Standing the mango on the slightly flat end, slice down about 1/2 inch off from the center along the flatter side. Rotate the mango and do the same on the other side. This should allow you to avoid the pit while giving you two nice chunks of mango. You can also cut off the outer 1/2 inch or so around the outside of the pit to use as much of the mango as possible. Dice the mango into 2cm or 1 inch cubes.
Rice Prep
Prepare the 2 cups sticky rice as per the following instructions.
Rinse rice 2-3 times, until water runs (mostly) clear. Place rinsed rice in a bowl (I rinse and soak in the same bowl I'm going microwave--make sure it's a glass bowl, not plastic) and fill with warm water so the water is 1-2 inches above the rice (about 1 cup of rice to each 1 1/4 cup of water). The site says that soaking the rice is very important and that without this step it will NOT work. Cover the bowl with a dish/plate and cook in microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.
Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, heat it up and check every 3 minutes or so. How long it takes to cook really depends on your microwave.
While sticky rice is steaming, mix together 1 1/2 cups coconut milk, 1 cup sugar, 1/2 teaspoon salt and bring to a boil. Immediately after sticky rice is cooked, and still hot, put it into the coconut sauce and stir together well. Cover and let cool a bit, though I like the rice warm with the cool mango.
Topping (optional; I've made it and not made it and am indifferent)
Mix 1/2 cup coconut milk with 1/4 teaspoon salt, 1 tablespoon sugar and the tapioca starch. Bring to a boil.
Put the sticky rice and mangoes on a serving dish. Pour the topping sauce over the sticky rice. Enjoy!