Summer is here, so whenever I do grocery shopping I go like a maniac buying fruits, and the other day I happened to find delicious Ataulfo mangoes, they are skinnier, yellow and sweeter than the traditional mango. My husband calls them sucking mangoes, cause he makes a little cut on its top with a sharp knife and by squeezing all the pulp inside he basically liquifies it and then sucks it all up through that little slit. Delicious!!!
So with these beauties I decided to make a non traditional sticky rice, cause… really… who has a thai rice steamer? Not me! and let me tell you I’m known for having a LOT of kitchen/cooking related stuff! So I simply used sushi rice, once again not sticky rice but a very close relative and a lot more common at your grocery store.
Here it is…
You’ll only need a handful of ingredients:
7 oz (200 grams) sushi rice (glutinous rice or if you have sticky rice, go for it!!!)
2 cups plus 2 tablespoons of water
1 1/3 cup coconut milk
2 tablespoons sugar
1/2 teaspoon salt
Place rice and water in a small pot, bring to a boil and cook for about 15 minutes with a lid. Then remove from heat and cover with a kitchen towel for another 15 minutes.
While the rice is cooking, stir the coconut milk, sugar and salt in a small sauce pan over low heat until sugar and salt have dissolved. As soon as the rice is cooked, using a wooden spoon, gently mix it with the coconut milk and set aside for another 15 minutes so it thickens a little more.
Meanwhile, peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces, but don’t get to close to the stone cause the flesh there is fibrous. Cut in desired shapes… lengthwise, or cubed like I did.
Ladle creamy coconut sticky rice on serving dishes and top with diced mango. Stupendous!
Serves about 8 small portions, 6 more generous ones.