Sometimes, we just crave Asian food in our home. As much as we get spoiled from eating croissants, macarons and other French delicacies that my husband imports from France, my taste buds as well as those of my daughters want something more familiar and close to what I grew up with. I think we all have these tendencies at times regardless of culture. For many of us, there are just food memories we associate with our childhood that we carry with us throughout our lives.
Recently, Chiara was asked in school to write about this exact topic — food that she and her classmates love and its relationship with their families and traditions. She chose to write about her love for sticky rice and how her grandmother had prepared it for her over the holidays. Once this writing project was over, the kids were then asked to invite their families to a publishing party where they get to share their essay with their class and do a food tasting of their chosen dish afterwards.
So, here’s the sticky rice with mango dish that I prepared for her class. The recipe is just right below. To those of you who are sticky rice novices, think of the dish as rice pudding that’s a teeny bit thicker and sweeter. I love this dessert in the warmer months when mangos are at their peak.
1 1/2 cups of uncooked sweet rice, 1/2 c coconut milk, 2 cups of water, 1 tablespoon white sugar, 1 1/2 c coconut milk, 3 mangos, 1 cup white sugar, 1/2 teaspoon of salt
1 – Soak the rice overnight and drain the following morning.
2 – Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer until water is absorbed, 15-20 minutes.
3 – While the rice cooks, mix together the coconut milk, sugar and salt in another saucepan over medium heat and bring to a boil. Remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover. Allow to cool for one hour.
4 – Place the sticky rice on a serving dish. Arrange the mangos on the side of the rice and serve.