Pacific Northwest: Taste

Mango with Sticky Rice
(Serves 6)
3 well-ripened mangos, peeled and sliced or diced
2 cups sticky rice (Southeast Asian)
½ cup sugar (or to taste)
Half a 19-ounce can of coconut milk (Mae Ploy brand recommended)
2/3 to 1 teaspoon salt

1. To prepare the sticky rice: Working in the sink, put the rice into a bowl with plenty of water and stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat. Wash in a few changes of water until the water runs fairly clear.

2. Soak the rice in plenty of water for at least 3 hours, preferably overnight.

3. Pour about 2 cups fresh water into a saucepan with a fitted steamer insert. Line the insert with cheesecloth and set aside. Bring the water to a boil.

4. Drain the rice well, place the steamer insert into the saucepan and pour the rice in. Cover and steam the rice, occasionally checking the water level in the saucepan. After 20 to 25 minutes, turn the rice over in the insert to ensure even steaming. Continue steaming another 5 to 15 minutes until the grains appear clear. Sample a few grains to make sure the rice is cooked through and tender.

5. While the rice is steaming, combine the coconut milk, sugar and salt in another saucepan. Bring to a boil over medium heat, stir well and remove from heat.

6. When the rice is cooked, place it on a flat dish and spread carefully using a wet wooden spoon. Pour the coconut mixture over the rice and fold in gently. Do not stir, as stirring may break the grains of rice. Put the coated rice into a bowl, cover and set aside for half an hour to allow the coconut mixture to be absorbed. The rice will appear shiny, and should be at room temperature.

To serve: Arrange on a plate or in a bowl, allowing about half a cup of prepared rice and half a mango per person. Garnish with edible flowers or mint if desired.

Recipe from Bo and Steve Kline, owners of Typhoon! restaurants.

Copyright © 2001 The Seattle Times Company

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