Week 19! Almost at the 20 week ultrasound. 6 inches long. I’ve been having some trouble finding exact fruits and vegetables that match these sizes but you get the idea. I considered making a Mango cream dessert-like a cheesecake? But, then it came to me. Classic. Mango Sticky Rice. The key here is getting the glutinous rice. The texture won’t be the same with other kinds of rice. Sometimes it’s called”sweet rice” on the packaging. Sushi rice would work in a pinch. We first had this on our honeymoon in Thailand. So cool, creamy and sweet it is a perfect hot weather treat. I even ate it for breakfast if they had it in the hotel buffet. Which got me laughed at by locals, but, I digress. Soak the rice OVERNIGHT for best results. This is a prep ahead sort of dish.
Ingredients:
1 cup glutinous rice
1 cup full fat coconut milk(none of this “lite” milk-it won’t turn out the same)
3 tablespoons granulated sugar
Pinch of Kosher salt
1-2 ripe mangos, peeled and cut into 1 inch slices
Fresh lime zest
Fresh lime wedges for squeezing over the top
In a medium bowl, rinse rice several times with cold water(about 5-6 rounds-it’s ok if the water is still slightly cloudy). Soak the rice for a minimum of 5 hours, or preferably overnight, until totally hydrated. To test to see if rice is ready for steaming, rub a few grains between your fingers to see if they break apart and crumble. If they do, this means the rice has absorbed the water and is ready.
Drain the rice well in a fine-mesh sieve. Fill a large pot with enough water to hit just below where a bamboo steamer or fine-mesh sieve (use whichever you have) will sit comfortably in the pot. Bring the water to a boil over high heat. If using a steamer, line it with cheesecloth, then add the rice and smooth out the grains into an even layer. If using a sieve, place the rice in the sieve and smooth out the grains into an even layer. Place the covered steamer or the sieve over the boiling water. (If using a sieve, cover with a tight-fitting lid.) Reduce the heat to medium or medium-low to keep the water simmering, then steam the rice for 10 to 15 minutes, or until you can scoop a small piece of it out with a spoon and it holds its form. The grains should be stuck together and chewy, but shouldn’t be mushy.
While the rice is steaming, in a small saucepan, bring the coconut milk to a simmer over medium heat. Whisk in the sugar and salt until completely dissolved, then turn off the heat. Scoop out 2 to 3 tablespoons of this mixture and reserve in a small bowl. Keep warm by turning off the heat and covering with a lid.
Transfer the cooked rice to a medium bowl and use a fork to stir in 2 tablespoons of the coconut milk sauce at a time until all of it is mixed in. Keep stirring, breaking up any lumps and adding more of the coconut sauce, until the consistency is like a thick porridge. Place a piece of tin foil over the bowl with the rice and set aside for 15 to 20 minutes to slowly absorb the liquid.
Serve the sticky rice with sliced mangos. Pour the reserved coconut milk sauce over the rice. Zest the limes and then squeeze the lime wedges over the mangos. Best served when rice is warm.
