Bulk Foods and Spices in the 2nd Street Market has just about everything you could want in the way of bulk foods: rice (including jasmine rice, bamboo rice and other more exotic sorts of rice), teas, dried fruits, nuts, snack mixes, grains, seeds, dozens of different spices, soup mixes, and more. The staff of Bulk Foods and Spices is always friendly and will help you make your selection and explain the best way to store and prepare the item.
One of the many interesting kinds of rice at Bulk Foods and Spices is Thai sticky rice. Thai sticky rice is also known as ‘sweet rice’ or ‘glutinous rice’, and it makes a wonderful side dish for savory entrees as well as really excellent desserts. Thai sticky rice is a little like Japanese sushi rice. It’s stickiness comes from the absence of the starch amylose. Amylose makes other varieties of rice come out nice and fluffy, and its absence in sticky rice causes the sticky rice to turn out…well….sticky.
One very easy and very tasty way to prepare it is with coconut milk and mango. You can use the traditional rice steamer, but frankly, I don’t have one so we are going to cheat and make it in the microwave. Liberty Market has some excellent quality coconut milk that is wonderful in this recipe.
This recipe serves two restrained individuals, although it really is not problem for one aficionado to eat the entire recipe. You must use sticky rice and no other kind of rice. Be sure to soak your sticky rice in warm water first: put the rice in a bowl with enough warm water to generously cover the rice (about 1 cup of water). Let it soak for an hour (or a few hours if you have something else to do). Drain, rinse.
Mango sticky rice
- 1/2 cup raw Thai sticky rice, soaked, drained, rinsed
- ½ cup water
- ½ cup good quality coconut milk
- ½ cup sugar
- ½ teaspoon salt
- One perfectly ripe mango, peeled, seed removed and cut into thick slices
Put the sticky rice and ½ cup water in a microwave safe bowl. The water level should be just above the rice. Cover and microwave at full power for 3 minutes. Stir the rice gently to move it from the top of the bowl to the bottom. Some of the rice will be translucent (cooked) and some will still be partly white and opaque (raw).
Heat it for another 3 minutes; check to see if it is done. When it’s done, all the rice should be translucent. Keep heating it for just a couple of minutes at a time and keep checking until done (the amount of time depends on how powerful your microwave is).
Next, heat the coconut milk, sugar, and salt in the microwave on high for 2 minutes. Gently stir - the sugar should completely dissolve. Be careful - the mixture will be very hot.
Pour the hot coconut mixture on top of the rice and gently stir. Don’t worry, it will all be absorbed in a half hour! Cover the bowl tightly with plastic wrap and let it sit at room temperature for half an hour. Don’t stir it.
You’re done! Serve this at room temperature with the fresh mango. If there are leftovers – hahahahahah – you can refrigerate them, then set them out to come to room temperature before serving again (it’s good cold, too). You can decorate it with a few mint leaves it you like. Don’t try freezing it – the texture turns to mush when you thaw it. This recipe is super-easy to remember – just ½ a measurement of each ingredient.
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