Spring is here! Not officially, but today it was 72 degrees here in Philly. People are out in shorts and sunglasses, tank tops and flip-flops, and huge smiles. The sun and grass are fantastic. I snuck away some rice from home over break and have been waiting to try this recipe ever since.
Logically, rice should be able to cook just like pasta or boba. However, know ahead of time that this is not the case; rice takes a lot longer to cook and has different rules.
Coconut Sticky Rice with Mango is a delicious and sunny dessert (although, from personal experience, I can say it also works well as dinner). The recipe is Thai, and it is fantastically simple and great for sharing.
Here are the directions, loosely based off of the recipe from Thai Table. You will need:
~ About a cup of rice
~ A mango
~ Half a can of coconut milk
~ 3 tablespoons of sugar
Put the rice in a handy dandy microwavable bowl, and pour the coconut milk, sugar, and salt on top of it. Microwave it on high for 3 minutes, take out and stir, then add enough water so that there is a about 3/4 inch on top. Stir again and let sit for about 2 minutes. Microwave on high for 2 more minutes. Repeat this process until the rice is tender, and all of water is absorbed. Serve the rice hot next to a cut mango. For tips on cutting mango see this about.com post.
Sprinkle salt and sugar on top of the rice and Omnom! Everyone enjoy the incredible weather!