My Version of Mango Sticky Rice

A couple weeks ago, a friend of mine hosted a delicious dinner party. Some people brough beer, some brought carrots and cucumbers to go in the bi bim bap, and as usual, I signed up to bring dessert. I really wanted to make Sweet Red Bean Paste Balls that we had many times in while in Asia. It was really hard to find a recipe and they seemed to take a lot more time than I had. So I went to my back up favorite Asian inspired dessert, Mango Sticky Rice.

That’s a lot of mango! I need to remember to take picture before it’s about to be devoured…

Since I am no longer in New York, finding sticky rice wasn’t so easy, so I found this recipe instead for Coconut Rice Pudding with Mango, which was basically the same thing. It used Jasmine rice instead of sticky and I didn’t need a rice steamer. I don’t know why I have not made this before. It was super easy and tasted the same, so good. There was only one person who didn’t like it and I wasn’t that surprised that he didnt, so I don’t think it counts. It’s also really fast to make while being pretty hands off.

I made a larger batch since there was going to be six of us, but it made enough for ten or better. You could use half of what I have below and feed six easy. Since the rice keeps well in the fridge for a few days and I was having dinner with another friend later in the week,it became dessert more than once. Typically you serve it warm, but it’s fine cold too. Just make sure you get some good mangos to go with it, they will make or break it.

Coconut Rice Pudding with Mango

Makes 10 servings

• 1 1/2 cup raw Thai jasmine rice
• 10 oz. water
• 2 1/4 cups coconut milk
• 1 1/2 cup granulated sugar
• 1 teaspoon salt
• 4 ripe mangoes, peeled and sliced

1. Add the rice and water to a 2-quart pot on high. Stir it once and let it set uncovered as it comes to a boil.
2. Once it boils, reduce the heat to low, cover and allow the rice to absorb the water, about 10 to 15 minutes. 
3. Once the rice has absorbed all of the water, add to the coconut milk, sugar, and salt. Give the mixture a stir and bring it to a hard boil over medium heat. Allow the rice pudding to boil hard for 2 minutes, stirring constantly.
4. Remove the pot from heat and let the rice pudding sit, covered and undisturbed, for 10 minutes. Stir once and let the rice pudding sit again for 10 minutes covered.
5. Cut the mango up while you wait for the rice. A tip to make it a little easier from a friend (though I still kinda suck at): once you peel it, cut the top off so you can see the seed. It’s long and flat. When you cut the top off, you can see where it is and cut around it much easier.
6. Serve immediately, let it cool to room temperature or serve it chilled with the fresh mango on top.

Enjoy!

 

Chicken with Coconut Rice & Black Beans

This recipe is easily one of my favorites that I do not make enough.   I found this recipe in the August 2007 issue of Real Simple. It is really easy to make and the leftovers still taste great.  I end up just mixing the black beans and rice together, it all goes together so well.  I normally use a red pepper as the recipe lists, but this round I had a green one that needed to be used.    
Since I love warm rice and milk with cinnamon and sugar, I like to double the amount of rice I make.  This way I use all the coconut milk, since you only use one cup for the recipe.  The coconut flavor is really subtle  (in both dishes) and just tasty.  

Chicken with Coconut Rice & Black Beans
4 servings 

• 1 cup long-grain white rice
• 1 cup coconut milk (1 14 oz can)
• 1 tablespoon plus 2 teaspoons olive oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• salt and pepper
• 1 large green bell pepper, sliced 1/4 inch thick
• 1 large clove garlic, thinly sliced
• 1 19-ounce can black beans, drained
• 1/4 teaspoon ground cumin

1. Cook the rice according to the package directions, replacing 1 cup of water with the coconut milk.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat.  Pat the chicken dry with paper towels.  Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook for 3 minutes. Turn the chicken and move it to the sides of the skillet.
3. Add the bell pepper and cook, stirring often, for 3 minutes.
4. Add the garlic and cook, stirring, until the bell pepper is slightly soft and the chicken is cooked through, about 4 minutes. Transfer to plates.
5. Add the beans, cumin, ¼ teaspoon salt, and the remaining oil to skillet. Cook until heated through, about 2 minutes. 
6. Serve with chicken and rice.

Enjoy!