Video:Mango Sticky Ricewith John Mitzewich
Sweet sticky rice with mango is an easy and exotic Southeast Asian dessert. This recipe uses light coconut milk for a version that's low in fat, but every bit as delicious. See how to make amazing sticky rice at home!See Transcript
Transcript:Mango Sticky RiceHi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make sweet sticky rice with mango, a great Southeast-Asian dessert. So simple to make, but exotic, and delicious. Let's get started.
Soak the Sticky RiceWe're going to take 1 cup of what's called glutinous, or sweet rice. You'll find that in your Asian markets. It's very white, and a very short grain rice, very unusual looking. Take 1 cup of that and put it in a heavy bottomed saucepan. This much will make about 6 servings. Add 1 cup of cold water and we're going to let that soak for 30 minutes to soften.
Mix the Sweet Coconut SauceIn the meantime we're going to make a sort of coconut sauce to go in this. I have one can of coconut milk, I'm using the light, you can use regular, but the light has much less fat and works well for this. We're going to whisk that together with 1/2 cup of sugar, 1/2 tsp of salt, and 1/2 cup of the coconut milk. Just whisk until the sugar dissolves and you're done - set it aside.
Cook the Sticky RiceTo cook the rice, add 3/4 cup of water, 1/4 cup coconut milk and 1 tablespoon of raw shredded coconut. Give it a stir, bring to a simmer over medium heat, turn down the heat to low and simmer covered for 15 minutes.
Prepare the MangoIn the meantime, we're going to get the mango ready. The small ones are called Manilla, which I think are a little sweeter if you can find them. The regular work fine though. I'm simply going to slice the meat off that big flat pit and dice it up. You can dice or slice it doesn’t matter.
Sweeten the Sticky RiceAfter 15 minutes the rice is soft and sticky. It's cooked and not crunchy. We're going to take a fork and stir in the coconut sauce. I like to do it in two additions. So pour half and stir it in. we're going to do this to the hot rice so it really soaks in. We're going to pour in the other half and stir it in. A lot of these recipes call for a separate coconut, but I think it's much simpler to put it in now.
It looks kind of soupy, but as it sits it will really tighten up perfectly and be this amazing creamy, just beautiful silky texture. So let that sit covered 15 minutes. In the meantime, I'm going to toast some shredded coconut (in a dry pan) until it's a light nutty brown.
Serve the Mango Sticky RiceThen we are ready to serve. You can serve warm, room temp, or cold - it's delicious any way. We're going to scoop that on to the plate, you can see how it's really thickened up. Spoon the diced mango around it and top with the toasted coconut.
That is an easy, delicious, sweet, sticky, tropical, exotic dessert. It's perfect with the mango for a tropical combination - really, really, nice. I really hope you give it a try. Enjoy!