(The Great American Recipe)
Instead of traditional desserts, my parents handed all their kids fruit after a meal to satisfy our sweet tooth. This very lightly sweet dish reminds me of sitting at the dinner table with my family, whom I love so very much. Sticky rice is traditional to Vietnamese cuisine, and I added the mango for more sweetness and flavor.
This recipe from Foo is featured in the season finale during Season 1 of The Great American Recipe.
Yield: Serves 10-12
Course: Dessert
Cuisine: Vietnamese
Occasion: Birthday Party, Party
Theme: Comfort Food, Cooking with Kids, Family Friendly
Cuisine: Vietnamese
Occasion: Birthday Party, Party
Theme: Comfort Food, Cooking with Kids, Family Friendly
Grilled Mango Sticky Rice
Ingredients
- 4 cups sweet rice
- 3 cups canned coconut milk, divided
- 3 cups water, divided
- 1 teaspoon sugar
- 1¼ teaspoons salt, divided
- 2 pandan leaves
- 2 tablespoons cornstarch
- 10 sweet orange mangoes, peeled, pitted, and sliced
- 2 tablespoons olive oil
- 2 tablespoons cayenne pepper
- 1 tablespoon coarse sea salt
- ¼ cup coarsely chopped roasted peanuts
Directions
- Rinse the rice about five times, until the water is clear. Put the rice in a large pot and add 2 cups of the coconut milk, 2 cups of the water, the sugar, and 1 teaspoon of the salt.
- Place the pandan leaves on top of the rice. Cover the pot and bring to a boil over high heat, about 10 minutes. Turn the heat down to low and cook until the rice absorbs all the liquid and is tender, about 8 minutes.
- In a small pot, combine the remaining 1 cup coconut milk, remaining 1 cup water, remaining ¼ teaspoon salt, and cornstarch. Bring to a low boil and mix until the cornstarch is completely dissolved.
- Coat the mangoes with the olive oil and sear on a grill pan to obtain grill marks.
- Spoon some sticky rice into each bowl and top with the seared mangoes. Drizzle the coconut slurry over the rice and garnish with the coarse sea salt and peanuts.
