On a Thai obsession of late.

OK, so I don't know if it's due to the infernal weather or what, but I have been cooking a lot of Thai inspired dishes lately. I have been adapting them to suit my large family's differing tolerance for spiciness and heat. That said, my first blog post is dedicated to my personal favorite, dessert. Upon, eating the first luscious gooey bite, I also realized I had inadvertently created a vegan/gluten free recipe. Those who know me will giggle, because I am both a glutinous and gluttonous girl. I, therefore, place flavor and texture above all. This little dessert is not only delicious, but really quite healthy, if I do say so myself. Here you go.

 

Recipe

 Coconut Mango Sticky Rice

 

6 cups of  cooked sticky rice otherwise known as sweet rice at your local Asian grocery. If you can't find this Thai variety use Japanese sushi rice.

1/2 cup of sugar, I used plain old insipid white sugar, however, you could use brown or turbinado for more flavor.

1 14oz.  can of coconut milk

1 large mango cut into small dice. I used the large, round, parrot green ones with blushing red cheeks, but, the yellow elliptical Manila variety are much more delicious. Use either one as the latter can be hard to find.

 

Shredded toasted coconut for taste and texture.

 

I actually used a a jellied shredded coconut product imported from the Philippines. This product has an interesting texture from the combination of snappy coconut shreds floating in a silky sweet jelly.

 

Instructions:

 

Cover 2.5 cups of sweet rice in 5 cups of cold water and let soak for about 2 hours.

Steam soaked rice in a rice cooker until soft and translucent.

Add coconut milk and sugar to hot rice and stir with wooden spoon or paddle. I personally prefer the rice to be mildly sweet, but feel free to add more sugar if you desire. Place in a glass bowl to cool and serve with chopped fruit and either toasted coconut or jellied coconut shreds.