A good five or so years ago I was at a Thai restaurant and ordered sweet mango rice for dessert. I remember that detail in particular because the rice was sweet and sticky and AWESOME and I have been trying to figure out how to reverse-engineer it ever since.
Tonight I got brave and decided to just GO for it, because I had a mango in the fridge that was about to become over-ripe, and because I was getting a little tired of plain rice and risotto.
I have to say that it came out beautifully, even though I had to do a few last-minute fixes. It was sweet and sticky and soft and mango-ey, and I can’t wait to make it again.
2 1/4 (or so) cups coconut milk **
1 cup sushi (or other short-grain) rice
1 mango, peeled, seeded and diced
** So if you’re lame like me and you want to make coconut-y rice but don’t have coconut milk on hand, what you can do is simmer equal parts water and dried coconut for a few minutes, then strain the liquid (press all the liquid out of the coconut, too) and voila! coconut milk.
Bring your coconut milk to a boil. Add rice. Bring back to a boil and then reduce heat to simmer.
Simmer about 15 minutes or until rice is tender and liquid is absorbed. (At this point I need to admit that I didn’t have quite enough liquid, so when all the liquid had been absorbed, the rice was still kind of hard. So I splashed in some more water and let it simmer until it was done.)
Stir in mango and cook until heated through.
Now, do a little happy dance as you eat your sweet, coconut-y, mango-y rice. Hooray!