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    from "Bowlfood Cookbook" by Lynne Aronson and Elizabeth Simon

    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

    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

    Print recipe

    1. Heat the olive oil in a medium saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes.
    2. 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.
    3. Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.

    Product nutrition and information
     Quantity Ingredients Est.Price
      A Taste Of Thai Coconut Milk - $2.99/ea
      Ataulfo Mango - $1.99/ea Save! 2 for $3.00
    4 for $4.00

      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
      Lundberg Organic California Sushi Rice - $5.99/ea
      Shallots - $2.99/pkg Save! 2 for $5.00
     6oz, Farm Fresh, 6oz bag
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
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