Mango Sticky Rice

I looked everywhere for this recipe this week to make for my book club (Hotel on the Corner of Bitter & Sweet) even though I think it's more of a Thai recipe than Chinese or Japanese.

I didn't find the recipe and considered making moon cakes instead but had no idea where to get lotus seed paste for the filling and thought you probably needed a mold ..... so served unimaginative marble cheesecake & fortune cookies instead.

I stumbled across it today (isn't that always the way) and am posting it here - mostly for my own benefit, so I can find it gain when I want it!

We love to serve it as dessert on the days I make Thai Lettuce Wraps for dinner.

Oh summer we miss you, hurry back!

Mango Sticky Rice (makes 6 servings)

1 cup glutinous (sweet) rice (available at Asian markets.)
1 can light coconut milk
raw shredded coconut
water
salt
1 - 2 mangoes; diced


Place 1 cup rice in a heavy bottomed saucepan. Add 1 cup of cold water and let soak for 30 minutes to soften.

Make the coconut sauce. Whisk together 1/2 cup of sugar, 1/2 tsp of salt, and 1/2 cup of coconut milk. Whisk until the sugar dissolves and set aside.

Cook the rice, adding 3/4 cup of water, 1/4 cup coconut milk and 1 tablespoon of raw shredded coconut. Stir, then bring to a simmer over medium heat, turn down the heat to low and simmer covered for 15 minutes.

Slice or dice the mango.

After 15 minutes the rice should be soft and sticky - cooked and not crunchy. With a fork, stir in the coconut sauce in two additions. (Pour half and stir it in, then repeat.) Do this while rice is hot, so it really soaks in. It will look kind of soupy, but as it sits it will really tighten up. Let rice sit covered for 15 minutes.

Toast some shredded coconut (in a dry pan) until it's a light nutty brown.To serve, scoop the rice into a mound in the center of a plate. Spoon mango around it & top with toasted coconut. Can be served hot, room temp or cold.