Mango Sticky Rice

One of my favorite dishes we enjoyed while abroad was the mango sticky rice. Specifically the one we got from a street vendor in Bangkok stands out in my mind because it was extra delicious and it was topped with crunchy mung bean. At the time, I had no idea it was mung bean. I thought it was crispy crackly yellow rice. The other times we enjoyed mango sticky rice, it was topped simply with sesame seeds, and even though they're tiny, they still add a little bit of crunch.

Mango sticky rice is not difficult to make in the slightest. In fact, it's really simple. However, the most challenging part of this, at least for me and my geography, is finding quality mango. I'm partial to honey mango because it's closest in flavor to the mango we enjoyed abroad.

Ingredients [serves 4]:
1 cup glutinous sweet rice
1 cup coconut cream
3 tablespoons sugar
¼ teaspoon salt
2 to 4 honey mangos
+ sesame seeds

The day before you want to enjoy this dish, you'll have to soak the rice. Rinse the rice until the water runs clear and then cover with plenty of water. The rice should hydrate for a minimum of 8 hours.

Place the rice in a steamer basket, cover, and set it over a pot of simmering water for 10 to 12 minutes or until the rice is completely cooked through and tender. Do you have to steam the rice? Yes. Can't you just boil it? No, it must be steamed. Boiling the rice will yield a gummy, wet texture. Soaking and steaming the rice allows the individual grains to remain distinct and this is crucial because of the way the rice is seasoned after it's finished cooking.

While the rice is steaming, you can assemble the coconut mixture. Add the coconut cream to a pot with sugar and salt and bring to a simmer just to dissolve the sugar and warm through. The salt is a v. important ingredient in this dish because it adds an element of savoriness to the dish and tempers the sweetness a bit. This dish is not supposed to be a cloyingly, sickly sweet dessert. It's sophisticated.

When the rice has finished cooking through, put it into a bowl and gently fluff to separate the grains a bit.

Pour in a little coconut cream mixture and stir. Keep adding coconut cream until the rice is creamy and resembles a dry, sticky risotto. I ended up using 1 or 2 tablespoons shy of a half cup.

Slice the two lobes of flesh off of each mango, scoop it out of the skin, and then slice.

To serve, scoop the rice onto a plate, arrange the mango on or around the rice, drizzle some more coconut cream on top, and finish off with a sprinkling of sesame seeds.

Isn't this just the most gorgeous dessert ever? It's so simple but insanely delicious. The rice is tender, sticky, and subtly sweet, the mango is juicy and soft, and it's just awesome. It feels indulgent but it isn't heavy. It's gluten-free, it's dairy-free, it's egg-free, and though I wish it was calorie-free, at least there's some fruit to alleviate some of the guilt.

Here's the recipe page: