If you live in the Montreal area, don't be surprised to see lightning and thunder, or even some flooding this afternoon, for I am about to do the unthinkable: I'm going to post a recipe! Yes, me. Mango season is here and this is the best way to eat mangoes.
Mamuang Khao Neaw
or, for the unwashed non-Thai speaking mass: Mango on Sticky Rice
For 1 serving:
1 cup of sticky rice
1 cup of coconut milk
2 tablespoons of sugar
2 pinches of salt
1 ripe mango (or 2)
First, prepare the sticky rice. There are two ways to do it.
The Traditional Method Using a Steamer:
Soak the sticky rice in water for at least an hour or preferably overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth. Pour the softened rice on the cheesecloth, cover and cook on the stove at medium to high heat. After about 20 minutes, the sticky rice will become translucent, which means it's done.
The Microwave Method:
Soak the sticky rice for 10 minutes in warm water in a bowl. It is very important to pre-soak the rice. After 10 minutes, drain out some of the water, leaving just enough so that level is just above the rice, which comes out to be a little over 1 cup of water for 1 cup of rice. Cover the bowl and cook for 3 minutes in the microwave at full power. Stir the rice around. Cook again for another 3 minutes, repeating the process if necessary until all the rice is translucent. How long it takes depends on your microwave.
Putting it together:
Heat the coconut milk in a small pot over medium heat. Stir constantly and let the coconut milk simmer a while to reduce it a bit. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let sit for 5 minutes until all the coconut milk is absorbed by the rice, which should be a little mushy.
Meanwhile, peel and slice mango. Place mango with sticky rice on a plate. Spoon the rest of the coconut milk on top of the rice and serve immediately.
Take a bite. Instant orgasm.