Champagne Mangoes with Sticky Rice

May 19, 2009 Published in the August 2007 issue of Portland Monthly


Recipe Courtesy Adrienne Inskeep, chef and co-owner of Siam Society.

To steam the rice, she suggests using a bamboo rice steamer, which you can find at Asian markets. You may also use a standard metal steamer basket—just make sure you can fit a lid over it.

Serves 4–6


2 cups uncooked sticky rice (also called glutinous rice)
2/3 cup unsweetened coconut milk
¾ cup sugar
½ tsp salt
2-3 champagne mangoes

(1) In a large bowl, cover rice with cold water by 2 inches. Soak for at least one hour and up to 24 hours. (Rice soaked longer than one hour should be refrigerated.)
(2) Drain rice and pour into a bamboo rice steamer.
(3) Place over a pot filled with 2-3 inches boiling water and steam rice, covered, for 7 minutes.
(4) Then, shake rice several times until it "flips," so that the rice that was on the top of the basket is now on the bottom.
(5) Re-cover and steam for 2 more minutes. Remove from heat.
(6) In a medium-size bowl, whisk together coconut milk, sugar and salt.
(7) Reserve several tablespoons of mixture, then mix rice with remaining mixture until it is creamy and rich.
(8) Peel mango and slice into ½-inch-thick slices or cubes, discarding the large seed.
(9) To serve, put a scoop of rice on each plate, fan mango slices around rice and drizzle with reserved coconut milk mixture. Serve immediately.

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