Sunday, April 10, 2011
Mango Sticky Rice
Kudos to my friend Kelly for introducing me to this Asian inspired dessert. I loved it so much that I ventured to the Asian market for the very first time to buy the ingredients and even bought a sticky rice pan and basket. This is one of my favorite desserts to make...totally addictive! You can't use just any rice for this recipe. I buy sticky rice at the Asian market. They sell small bags of it for about $7. You have to soak the rice in water for at LEAST 24 hours before cooking, so you'll want to start in advance. Pour about 2 cups of rice into a bowl and cover with several inches of water. When ready to cook drain the rice. I had to buy a special pot and basket to make the sticky rice, but it was really cheap (less than $10 for both). Fill the pan with several inches of water and heat over stove. Once the water starts to boil, add drained sticky rice to the basket, place the basket over the boiling water, and cover the top with a lid to seal in the moisture and allow the rice to steam. While the rice is steaming (it will take about 10-15 minutes), pour a can of coconut milk into a small saucepan and add about 1/4 cup sugar. I use the Splenda Sugar Mix, so I only add about 2 T. of that. Heat and stir until it starts to steam and sugar is dissolved. Remove from heat and set aside. Every few minutes, stir the sticky rice. You will know it's done when it starts to stick together in one big ball and pulls away from the sides of the basket. You will also want to taste test it to make sure it isn't still crunchy. Slice some ripe mangoes in small strips and set the strips aside. Once rice is done, assemble the dessert by placing a scoop of rice in a serving dish and then pouring about 1/4 to 1/3 cup of the coconut mixture over the top. Finish with slices of mango and serve warm. YUM!