Mango Sticky Rice

If you hadn’t try this recipe yet, I think you should :) … ( of course if you like coconut and rice ). I’ve tasted it recently in a cosy place in Bucharest called “Avocadoo”. If you are in the area I strongly recommend you to give it a try … ( “especially if you are into healthy eating thing” ). Their mango sticky rice was so good … I thought a lot about it and … I had to try it at home :).

“Mango Sticky Rice” is an old popular Thai dessert. In Thailand this is a spring dessert because of the mango peak season but it is not very hard to find a juicy mango these days almost in any time of the year.

The recipe

I prepared the rice in the same way as I did in “apple risotto recipe” using just rice and organic rice drink with coconut. I followed the risotto method and used arborio rice (but you can use any rice with high starch content suitable for risotto). First I preheated the rice-coconut drink, then in a thick bottom pot I added the rice, I covered it with liquid and brought it to a simmer … I gently mixed it time to time. After the liquid in the pot started simmering, I continued stirring gently until the liquid was incorporated I repeated this process of adding small quantities of hot liquid and stirring until the rice was smooth and creamy. It took me about 35 - 40 minutes to prepare the rice. For 100 grams of rice I used about 450 ml of liquid… In the last 15 minutes of cooking I added some fresh grated organic lemon zest and a table spoon of lemon juice. After I turned off the heat, I added a table spoon of honey and a dust of cinnamon but this is up to you … I transferred the rice in the serving bowl … I sliced the mango then cut it in small - medium pieces and placed it on the top of the rice. Feel free to cut the mango as you like, in fact you can play with this how you like :) … Some lightly toasted sesame seeds sprikled over might be a good ideea …

Let the rice chill in the refrigerator before serving.

Enjoy !