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Mango and Coconut Rice




Source of Recipe


BowlFood Cookbook by Lynne Aronson and Elizabeth Simon


Recipe Introduction


What makes a bowl of this so special is the rice itself-sweet sticky rice-also known as pearl or glutinous rice. Sticky rice comes both long and short grain; here we use a short variety. When cooked properly, it becomes tender and moist, with enough bite to sink your teeth into, and it is just sticky enough to grasp in clumps between chopsticks. When blended with fresh mango, shallots, and coconut milk, it takes on paradoxical characteristics, being mildly sweet, yet savory; creamy, yet full of texture.

Serves: 4 as a small bowl


List of Ingredients




# 2 tablespoons olive oil
# 1/2 cup finely chopped shallots
# 2 cups Sticky (pearl) Rice, rinsed, drained and air-dried
# 3 cups water
# 1 cup unsweetened canned coconut milk
# Salt and freshly ground black pepper, to taste
# 1 cup diced ripe mango
# 1/4 cup chopped scallions, white and green parts

Recipe



# Heat the olive oil in a medium saucepan over medium heat. Add the shallots and saute until translucent, about 5 minutes.
# Add the rice and stir for 5 minutes. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15 to 20 minutes.
# Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.

Sticky Rice

To cook sticky rice properly requires some know-how. Here are a few tips:

* Use 1/2 cup uncooked rice per serving. (It expands 75 percent when cooked.)
* Rinse the rice thoroughly and repeatedly in a sieve under cold water until the water runs clear, about 5 minutes. (The milky run-off comes from powdered bran and polishing compound on the grains and disappears with rinsing.)
* Drain the rice in a colander in the open air for about 30 minutes.
* Place the rice in a heavy pot and add enough water to cover by 1 inch (or use 1 cup washed rice to 2 cups water). Set over medium heat until the water begins to boil, then turn the heat up to high to bring the water to a vigorous boil. A white starchy liquid will bubble up and shake the pot lid. When the bubbling stops, reduce the heat to low, and continue to cook the rice until all the water is absorbed. Turn off the heat and let stand on the burner for 15 to 20 minutes, without lifting the lid. Fluff and serve.