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Mango with Sticky Rice

Mango with Sticky Rice


One of my favorite dishes at Thai restaurants that is usually vegan by default, Mango with Sticky Rice utilizes starchy sushi rice, also known as sweet or glutinous rice, as a perfect backdrop for lightly sweetened coconut milk and luscious mangoes. While the recipe is easy-peasy, it takes a bit of time to soak and then steam the rice to get it just right. If you don’t have a rice steamer, which I do not, use a regular metal steamer lined with cheesecloth to keep the grains from falling out of the holes while steaming. To me, this dish is ideal when contrasted with mangoes, toasted sesame seeds and a little mint for the garnish. Please note: I used coconut sugar, which will result in a darker finished dish than what you would usually find at a Thai restaurant. If you are looking for that snowy white, use regular vegan sugar that is as close to white as you can find.

 

Mango with Sticky Rice

1 cup sushi or sweet rice (do not substitute another kind of rice), soaked in plenty of water for 1 – 4 hours
1 cups full-fat coconut milk* (the canned kind), shaken and divided
2 tablespoons plus one teaspoon vegan sweetener of your choice, divided
teaspoon salt
1 teaspoon arrowroot or tapioca starch mixed with 1 teaspoon water
2 ripe mangoes, peeled and sliced
2 teaspoons toasted sesame seeds
Fresh mint to garnish (optional)


Drain your rice. Line a metal steamer with one layer of cheesecloth, add the rice and close it up.




Bring a medium saucepan with a tight-fitting lid and 2 inches of water to a gentle boil. Insert your steamer basket with rice, keep the heat medium-low, and put the lid on the saucepan. Allow it to steam until all the rice is cooked through, about 25 – 30 minutes.

Meanwhile, in a small saucepan, combine 1 cup of the coconut milk, 2 tablespoons of sweetener and salt; cook over a low flame until heated through.

In another small saucepan, heat the remaining cup of coconut milk and remaining teaspoon of sweetener until combined. Add the arrowroot mixture and stir over a low heat until thickened. Turn off the heat.

When the rice is cooked, spread it out evenly on a shallow dish with a raised edge. Using a fork, pour the first coconut milk mixture (the one with more in it) over the rice in small amounts, raking the rice with a fork as you go. You want all of the rice to be moistened with the coconut milk but not oversaturated. You may have some left over; you can use this in a smoothie or dessert.

Next, arrange the sliced mango on top. Then drizzle the thickened coconut milk (the one with the arrowroot) over the top. Then sprinkle with toasted sesame seeds and garnish with fresh mint. This is typically serve room temperature but I like it best if the mango is a little chilled.





2015, Vegan Street


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