Thursday, November 11, 2010

Thai Mango Sticky Rice

(This is the fruit, desirable above all others Lehi is talking about in the Book of Mormon)
From: Joan Morris
This recipe is foolproof and even budding chefs with two left hands come off smelling mango sweet. This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by a “bath” of coconut milk, then topped with slices of fresh mango.
Serves 2
1 c. Thai sweet Rice (also called “sticky rice” available at asian markets and grocery stores)
1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised)
½ can coconut milk
2-3 T brown sugar ( or more to taste)
1 t. cornstarch dissolved in 2 T water
1 t. vanilla
1. Soak the sweet rice in 1 cup water for 20 minutes, or up to an hour.
2. Add 1 more cup of water and a pinch of salt. Stir into the rice, lifting any rice grains that have stuck to the bottom of the pot. Bring to a bubbling boil, then partially cover with a lid (leaving room for the steam to escape). Turn the heat down to medium-low.
3. After 10-20 minutes, the water should all be absorbed by the rice. Leave the lid on and remove from heat for 10-15 minutes. The heat within the pot will finish cooking the rice.
4. Put the rice in the refrigerator until cold and sticky. Meanwhile, in a saucepan, warm coconut milk together with a pinch of salt, sugar, and vanilla on medium heat. Stir until sugar is dissolved
5. Add cornstarch dissolved in water to the sauce and stir. As it thickens, turn down heat to low. Remove from heat.
6. To serve, place scoops of col sweet rice in bowls. Ladle warm sauce over to create an “island” of rice. Around the island, place slices of peeled, fresh mango. Top with toasted coconut. Enjoy!

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