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Thai Mango Sticky Rice Dessert
Recipe by David Feder
Yield 4 servings
For a creamier version of this dessert, pour a little coconut milk over each serving.
Mark Boughton Photography / styling by Teresa Blackburn
1 cup sweet rice (sometimes labeled “sushi rice” or “sticky rice”)
2 1/2 cups coconut water (such as Goya or Zico)
1 -- ripe mango
1 -- piece star anise (optional)
2 tablespoons crushed pistachios (optional)
Combine rice and 1/2 cup coconut water in a saucepan. Let stand at least 20 minutes (but no more than an hour). Do not drain.
Meanwhile, peel mango and cut into halves lengthwise around seed. Cut halves into fans and set aside.
Add remaining coconut water and star anise, if using, to pan; bring to a simmer and cook over low heat, partially covered, 10 minutes. Cover completely and set aside until cool. Spoon rice onto plates. Place mango fans alongside rice and dust with crushed pistachios, if using.
Notes: If using slightly under-ripe mangoes, cut into fans ahead of time. Heat coconut water until just before boiling. Immerse mango fans in hot coconut water 20 seconds; remove and gently pat dry. Cover and let cool. Let coconut water cool completely before reusing to prepare rice.
Sweet rice is a type of pearl rice similar to Arborio. It cooks quickly and yields a shiny glaze and sticky texture, with a faint natural sweetness that needs no added sugar.
Coconut water is the liquid inside a fresh green coconut. It also is available in cans, typically with tasty bits of soft coconut pulp. (Coconut water is the sweet water extracted from trees of 7 months age, i.e. from green coconut. Coconut milk comes from mature brown coconuts.)
You can find both sweet rice and coconut water in Asian grocery stores and large supermarkets.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.