Recipe: Sticky rice with mango
From: Ballymaloe Cookery Course
The theme for this week's Cookbook Challenge is "rice". Being Chinese, I eat a lot of rice, so I wanted to make something that I wouldn't normally try and decided on sticky black rice. I read the recipe this morning, just as we were about to go out and purchase black rice, and realised that I was meant to soak the rice overnight. Gaaaah. So much for my intentions of being better organised!
That led me to flick through several of my other cookbooks to find a new recipe - and I came across this recipe for white sticky rice with mango that didn't need overnight soaking. As a bonus, I already had glutinous rice in the pantry as I normally use it to make a savoury one pot dish with Chinese sausage and shiitake mushrooms.
After the hour of soaking, I put the rice on to cook. At the same time, I started baking a cake and was gathering ingredients, when the phone rang. It was my mum and dad, so I was juggling flour, sugar and butter while chatting to them on the phone. This meant that I totally forgot that I had the rice on the stove! Fortunately, I remembered it just in time, and managed to get to it just as all the water had absorbed. Phew!
Since it's no longer mango season, I served the sticky rice with peaches instead and poured over some extra coconut milk. Tastewise, the rice was okay - it was mildly sweet, and had a faint fragrance and flavour of coconut. I would have preferred it sweeter, as it mostly just tasted like glutinous rice and it all seemed a bit wrong.
I doubt I'd make it again. I guess I like my glutinous rice to be savoury!
See previous Cookbook Challenge posts here.
Update: See the round up for this week at My Food Trail.
Sticky rice with mango
From: Ballymaloe Cookery Course
Serves 4-6
400g of white glutinous rice
285ml coconut milk
pinch of salt
2 tablespoons caster sugar (I would recommend more sugar. Double it!)
300ml water
4 small or 2 large mangoes, peeled and diced (I used peaches)
lime juice and sugar
mint leaves to decorate
Soak the rice in cold water for at least an hour and drain. In a saucepan, place the rice, coconut milk, salt, sugar and water and bring to the boil. Turn down the heat to a simmer, and let it simmer uncovered until all the water has been absorbed.
Remove from the heat, place the lid back on the pot, and let stand for five minutes.
Transfer the rice to a steamer or a double saucepan and steam for 15-20 minutes.
Serve with the diced mango sprinkled with lime juice and a little sugar. Decorate with mint.
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