Cookbook Challenge, Week 19, Rice
Recipe: Sticky rice with mango
From: Ballymaloe Cookery Course
The theme for this week’s Cookbook Challenge is “rice”. Being Chinese, I eat a lot of rice, so I wanted to make something that I wouldn’t normally try and decided on sticky black rice. I read the recipe this morning, just as we were about to go out and purchase black rice, and realised that I was meant to soak the rice overnight. Gaaaah. So much for my intentions of being better organised!
That led me to flick through several of my other cookbooks to find a new recipe – and I came across this recipe for white sticky rice with mango that didn’t need overnight soaking. As a bonus, I already had glutinous rice in the pantry as I normally use it to make a savoury one pot dish with Chinese sausage and shiitake mushrooms.
After the hour of soaking, I put the rice on to cook. At the same time, I started baking a cake and was gathering ingredients, when the phone rang. It was my mum and dad, so I was juggling flour, sugar and butter while chatting to them on the phone. This meant that I totally forgot that I had the rice on the stove! Fortunately, I remembered it just in time, and managed to get to it just as all the water had absorbed. Phew!
Since it’s no longer mango season, I served the sticky rice with peaches instead and poured over some extra coconut milk. Tastewise, the rice was okay – it was mildly sweet, and had a faint fragrance and flavour of coconut. I would have preferred it sweeter, as it mostly just tasted like glutinous rice and it all seemed a bit wrong.
I doubt I’d make it again. I guess I like my glutinous rice to be savoury!
See previous Cookbook Challenge posts here.
Update: See the round up for this week at My Food Trail.
Sticky rice with mango
From: Ballymaloe Cookery Course
Serves 4-6
400g of white glutinous rice
285ml coconut milk
pinch of salt
2 tablespoons caster sugar (I would recommend more sugar. Double it!)
300ml water
4 small or 2 large mangoes, peeled and diced (I used peaches)
lime juice and sugar
mint leaves to decorate
Soak the rice in cold water for at least an hour and drain. In a saucepan, place the rice, coconut milk, salt, sugar and water and bring to the boil. Turn down the heat to a simmer, and let it simmer uncovered until all the water has been absorbed.
Remove from the heat, place the lid back on the pot, and let stand for five minutes.
Transfer the rice to a steamer or a double saucepan and steam for 15-20 minutes.
Serve with the diced mango sprinkled with lime juice and a little sugar. Decorate with mint.
Hannah
March 29, 2010 @ 6:03 am
What's that saying? Nothing ventured, nothing gained? At least now you know how you best like your glutinous rice, and we get to enjoy the pretty sticky rice pictures regardless. Win win!
mademoiselle délicieuse
March 29, 2010 @ 10:06 pm
I love one-pot savoury sticky rice! All sorts of comfort in a bowl esp during winter =D
Anh
March 29, 2010 @ 10:28 pm
I'm with you. I like savoury sticky rice dish… 🙂 I guess sweet rice dish is a bit too heavy for us, Asian?
Mark @ Cafe Campana
March 29, 2010 @ 11:38 pm
This looks great. My mother used to make me rice pudding with poached prunes. I think this sticky rice might be better.
Conor @ HoldtheBeef
March 30, 2010 @ 12:57 am
I love the look of this, but I always loved my Mum's rice pudding when I was little so I guess I'd probably like this too (especially with the coconut!). I wonder if you would have enjoyed the black rice more, or if it just would have been more annoying that you didn't love it after going through the extra effort!
Ange
March 30, 2010 @ 7:43 am
Very similar to one of my rice dishes which didnt do it for me either, guess this one just isnt meant to be
Krissy @ The Food Addicts
March 30, 2010 @ 4:19 pm
this looks delicious! i have never tried making sticky rice before, but it's definitely something i need to do. your photos also reminds me a lot of rice pudding, which would be sooo good right now!
Agnes
March 30, 2010 @ 9:31 pm
Hannah: yep, nothing ventured, nothing gained….. and nothing to sit in my fridge and rot because we won't eat it. 😉 Fortunately I halved the recipe so it didn't make too much!
mademoiselle: Oh yes, definitely comfort food! 😀 My mum always used to cook it for us.
Anh: I guess we're just not used to eating sweet rice, huh?
Mark: hmmmm… rice pudding with poached prunes. I'm not sure my sticky rice would be better!
Conor: I *think* I would have enjoyed the black rice more. I've eaten sweet black rice a couple of times and enjoyed it. I should pick up some black rice and try it out!
Ange: yep, wasn't meant to be! On to next week!
Krissy: oh! Rice pudding, I love rice pudding. I should have made that instead!
Adrian @ Food Rehab
March 31, 2010 @ 1:32 pm
Despite being not as sweet as planned, big props on presentation. Coconut milk does help.
Sticky rice rocks
April @ My Food Trail
March 31, 2010 @ 2:30 pm
I'm with you – glutinous rice belongs in savoury dishes, especially when you can still see the rice grains. I have never been a fan of rice puddings!
Rizka
April 2, 2010 @ 4:33 pm
Hmm delicious.. I have always loved the combination of sweet and sticky rice. So I guess I would've loved your dish 🙂
chitchatchomp@yahoo.com.au
April 4, 2010 @ 4:46 pm
What a shame as it looks really tasty. Interesting to add the pinch of salt as listed in the ingredients. Love to hear if you try the black sticky rice.