MANGO AND COCONUT RICE
What makes a bowl of this so special is the rice itself — sweet sticky rice — also known as pearl or
glutinous rice. Sticky rice comes both long and short grain; here we use a short variety. When cooked properly,
it becomes tender and moist, with enough bite to sink your teeth into, and it is just sticky enough to grasp in
clumps between chopsticks. When blended with fresh mango, shallots, and coconut milk, it takes on paradoxical
characteristics, being mildly sweet, yet savory; creamy, yet full of texture.
Serves 4 as a small bowl
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2 tablespoons olive oil
1/2 cup finely chopped shallots
2 cups sticky (pearl) rice, rinsed, drained and air-dried
3 cups water
1 cup unsweetened canned coconut milk
Salt and freshly ground black pepper, to taste
1 cup diced ripe mango
1/4 cup chopped scallions, white and green parts
||Heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté
until translucent, about 5 minutes.|
||Add the rice and stir for 5 minutes. Add the water and coconut milk, season with salt
and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all
liquid has been absorbed, 15 to 20 minutes.|
||Remove from the heat and fold in the mango. Spoon the rice into individual serving
bowls and sprinkle with the scallions.
Excerpted from BOWLFOOD COOKBOOK copyright © 1998 Lynne Aronson, Elizabeth Simon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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