Wednesday, July 30, 2014

Thai Sticky Rice with Mango

Summer has been very busy and I am sorry to report that my cooking has been minimal. Lunch is usually tomato or cucumber salad and  savory tartines (bread topped with some kind of cheese), or crackers and hummus, or a panini, and dinner is nothing that exciting either. So, thank God for Cooking Club! The last one was dubbed “Thai in July” and it was, as always, delicious and inspiring. I brought the quintessential Thai dessert: sticky rice with mango.

I used my beloved rice cooker and it made the whole process so easy, I felt a little guilty to bring a zero-challenge contribution to Cooking Club. You may think a rice cooker is just another gadget that takes up space in the kitchen but to me, it is a life saver, it makes perfect rice (even brown) every single time and it keeps it warm so I can start it, leave home and come back to ready-rice. Did I mention the model I own also steams veggies and meat or fish. Yep, it's that good!

You should find sticky rice, also labeled sweet rice or glutinous rice in any Asian markets. I am lucky to have both H-Mart and Lotte within a few miles and going there is like a mini trip to a far-away land -- no passport required. I love it!

Serves 6 to 8 (based on a recipe from Quick and Easy Thai by Nancie McDermott)
  • 1 ½ cups Thai sticky rice = 280 g de riz gluant (aussi appelé riz glutineux ou riz doux)
  • 2 cups unsweetened coconut milk = 475 ml de lait de coco (non sucré)
  • 1 cup sugar (I used organic evaporated cane sugar) = 200 g de sucre
  • ½ teaspoon salt = ½ cuillère à café de sel
  • 3 or 4 ripe mangoes, peeled and sliced = 3 ou 4 mangues bien mûres, épluchées et coupées en lamelles

Place sticky rice in large bowl and add enough water to cover. Soak for at least 4 hours or overnight. Drain the rice and transfer to rice cooker, cook as per manufacturer's directions, or steam rice in steamer basket over gently boiling water for about 30 to 45 minutes.
Meanwhile, combine the coconut milk, sugar and salt in a saucepan. Cook over medium heat for about 5 minutes, stirring a few times until sugar has fully dissolved. Set aside.
When the rice is done (“ding” – I love my rice cooker!), you should have about 4 cups of cooked sticky rice. Transfer it to a large bowl, pour about ¾ of the sweet coconut sauce all over and stir to distribute it evenly into the hot rice. Cover and let rest for 1 to 3 hours. The rice will absorb almost all the sauce.

When ready to serve, place a generous portion of sticky rice in a small bowl or plate, drizzle additional sweet coconut sauce on top if desired and place a few slices of mango on the side. Enjoy!

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