Dorothy got home yesterday and this evening we had the rest of the local family over for Indian carry-out. That’s one of our go-to meals and it doesn’t disappoint. For dessert, though, we went further east and I made mango with sticky rice. It’s actually pretty easy to make, although it’s taken me a while to get the proportion of coconut milk to sugar to rice where I want it. Having the right rice is fairly important, but in this area there are so many good Asian supermarkets that’s not a problem. And I bought a box of mangos. Each person gets about half of one but there are more in the box, if they care to cut one up.
Tagged With: Rice
When Dorothy was here with her friends for spring break I made mango and sticky rice. At least I tried. I had checked a recipe but then didn’t consult it when I was actually making it. There are really only four ingredients (plus a little salt and the sesame seeds sprinkled over it) so you’d think I could have remembered all of them. I remembered the mango because it’s pretty obvious in its absence. Likewise with the rice. Without that it would just be mango. But I forgot the sugar in the coconut cream. It tasted nice but wasn’t very sweet. Tonight’s version was much better. It’s quite simple. Sweet, short grained rice is steamed for 20 to 25 minutes. Then you mix it with coconut cream combined with sugar. I made it a little runny this time, but it tasted as good as you could hope for.
Dorothy and I stopped at Latte Plaza on the way home from Laurel today. I took a few pictures there, including this stack of sacks of rice, definitely our favorite form of starch.