Mango and Sticky Rice
Rice is a “mainstay” staple in many Asian cuisines, just like bread is to others. In the Philippines and other cultures, rice is served with other dishes, be it meat, fish or vegetables. But rice is also used in desserts and snacks and can prove quite versatile when it comes to mouth-watering delicacies. Glutinous rice, in particular, is a popular dessert item and is often served with fruits or cooked with juices like coconut milk. It is also a main ingredient for many sweet-flavored rice cakes that is representative of the culinary traditions of towns and villages in the Philippines and other rice-producing countries.
This recipe combines ingredients that are quite abundant in the Philippines — rice, mangoes and coconut. It is also a popular dessert item in Thai and other Asian restaurants.
1 cup glutinous rice
1/4 cup brown sugar
1/2 tsp sea salt
1 can coconut milk
2 ripe mangoes, cut into bite-sized strips
1 3/4 cup water
1 tsp grated coconut for topping
Mint leaves for garnish
In a rice cooker, soak the glutinous rice in a cup water for 60 minutes. Do not drain the rice. Add 3/4 cup water, 1/4 can coconut milk, 1/2 tsp salt and half of the brown sugar. Mix well. Cover and bring to a quick boil. Reduce heat and let simmer for about 15 minutes. Turn off heat and set aside. Warm the remaining coconut milk in medium heat (do not bring to a boil). Add the rest of the brown sugar. Stir well.
To serve, scoop the cooked rice into a shallow bowl or plate. Place the mango slices on either side of the rice and pour the warm coconut milk over the rice. Top the rice with grated coconut and garnish the plate i fresh mint leaves.