Wednesday, March 31, 2010
Mangos with Sticky Rice
Making this recipe has been kind of like Goldilocks and the Three Bears. The first time it was too wet (pictured), the second time it was too dry. The next time we make it, it will be just right.
I love Mangos and Sticky Rice. My mom bought some perfectly ripe mangos and our friend, Heather, came over and cut the mangos for us. (You probably already know how to cut mangos, but I was in need of a tutorial.) And we used the recipe from She Simmers. I'm typing out what we did, but the link does the dessert far more justice than we did.
1 cup rice (we didn't have sticky rice, so just used long grain rice)
1 cup coconut milk
1 teaspoon salt
1 cup sugar
2 ripe mangos
First, cook the rice. I wanted to keep it starchy, so I didn't rinse it. Just put the rice in a saucepan, add enough water so it's about 1/2 inch above the rice. Bring the rice to a boil, turn the heat to low and cover until the rice is done.
I emptied the rice into a separate container and then heated the coconut milk, sugar and salt until the sugar dissolved.
Then poured the coconut milk over the rice. We should have covered it and let it sit for about 30 minutes, but we didn't wait and served it about 10 minutes later. (So the rice was too wet.)
Heather cut the mangos.
She sliced one side of the mango as near to the pit as possible.
And then did the same on the other side.
Then she scored each piece.
And the mango skin can be turned inside out.
And then cut the mango pieces.
Or scoop them (even easier).
Dish up the rice, top with the mango and you're in business!