Friday, January 23, 2015

Mango Rice

To me, a mango is a complicated fruit. It has a crazy large seed inside of it. When I first buy it, it doesn't seem ripe enough but then I wait too long and it is past ripeness. When I made this recipe, I picked the perfect mango. My children ate all the mango and then they ate all of my mango garnish. I liked the mango rice which is sweet with a coconut flavoring. I did skip garnishing it with coconut cream since I liked the flavor without it. The mango is used only for a side and not to flavor the rice. It is the perfect way to end a meal.
Mango Sticky Rice
2/3 cup sticky white rice

1/2 cup coconut milk
3 Tbsp sugar
pinch of salt
1 mango, sliced

  1. Rise the rice to clean.
  2. Soak the uncooked rice in water overnight. 
  3. Drain the rice. 
  4. Steam or cook the rise accordingly to the package.
  5. In a medium pan, heat the coconut milk, sugar, and the salt. 
  6. Stir consistently until the sugar is dissolved. 
  7. Bring the mixture to a boil. 
  8. Remove from heat and allow to cool. 
  9. Place the sticky rice into a bowl. 
  10. Slowly add the coconut mixture over the rice and stir. Do not over drench the rice since the rice should absorb the coconut mixture without a wet porridge. 
  11. Serve with the sliced mango on the side. 
Recipe adapted from

One year ago....................................I made Steamed Buns.
Three years ago................................I made Orange Chicken.
Did you already know................
-The color of the mango is not an indicator of ripeness since some mangos are green.
-Some 300 old mango trees have been known to still bear fruit.
-The mango is native to India and Burma.

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