Helen is back. She’s been in my kitchen before sometimes making jam, other times making New Mexican Calabacitas. This time she came to me straight from Thailand. In her trusty travel journal she’d jotted down a number of recipes she collected in Thailand and Bhutan. She fell in love with sticky rice (what is not to love about it – I ask you?). It’s not something I’ve ever made before, but once I got the hang of it I made three batches in the first four days after Helen departed! If you’re fond of the stuff it wouldn’t be a bad idea to buy a Thai rice steamer. They are available online for under $20 bucks. I’m growing quite attached to mine.
Black and White Sticky Rice with Coconut Milk and Mangoes (makes 4-6 servings)
- 1 cup white sticky rice (I used sweet rice, often used for Mochi)
- 1 cup black sticky rice (I used purple sticky rice, which works just as well)
- 2 cups of full fat coconut milk (not coconut cream)
- 3 tablespoons sugar
- ½ teaspoon salt
- 1 ripened mango, peeled and sliced
- shredded coconut
To prepare the sticky rice, place the rice in a large mixing bowl and cover with water for at least six hours or overnight. Drain the rice and place in a steamer (preferably a Thai Steamer Basket, but a regular steamer will work in a pinch). If you are using a steamer basket, life is made a tad easier if you line the basket first with cheesecloth. Prying hot sticky rice off of a bamboo steamer is not one of my favorite activities. Using the cheesecloth eliminates this piece of the process. Steam the rice for 25-30 minutes.
In a wok heat and stir together the coconut milk, sugar and salt. Pour half of the contents of the wok into a mixing bowl and set aside.
Add steamed sticky rice to the wok, stir and let simmer for 2 minutes, or until the mixture thickens. Do not boil.
Serve in low flat bowl. Place mango and banana slices next to the rice. Pour a little of the extra coconut milk over each serving. Garnish with shredded coconut.