"Addiction is the memory of pleasure."
There are some cherished dishes that you forget just exist sometimes- food that has either fallen out of fashion due to some upstart diet fad or is just so seldom seen in your area that it falls off of the memory banks of your tongue. (Ask a transplanted Angelino to find a decent California burrito in San Luis Obispo and you get the picture). If you have the misfortune of being a part of the latter group, you’ll run into the following scenario:
- See a mango at the grocery store.
- Remember that the scintillating Thai classic, mango sticky rice exists.
- Google authentic recipes for mango sticky rice.
- Find out that authentic mango sticky rice is:
a) actually a pain in the ass to make, and
b) takes longer than you’re willing to wait.
- Pay $10 for overpriced sticky rice with mangoes because you’re in a city with an 84% caucasian population.
- Satiate your relapsed addiction for the time being
- Go back into relapse
- Google authentic recipes for mango sticky rice again.
- Cobble together a knockoff version ready in twenty minutes.
- Enter mango sticky rice euphoria.
Now once again I must lay the disclaimer that this is a horribly inauthentic abomination like many other things on this blog (case in point- I include myself on that list). But is that moniker so bad compared to immediate gratification of the best kind?
EASIER MANGO STICKY RICE FOR AN ADDICT
for the sticky rice
1 cup of short grain rice, preferably calrose
1 cup of coconut milk
1 cup of water
pinch of salt
1/3 cup of sugar
for the coconut milk
1/2 cup of coconut milk (a.k.a. what's left of the can)
2 tablespoons of sugar
2 teaspoons of cornstarch
2 teaspoons of water
2 mangoes, peeled and sliced
canned or fresh lychees, drained and halved
mise en place: sticky rice
In a saucepan, combine the rice, coconut milk, water, salt, and sugar. Bring to a boil, cover with a lid, and reduce to a simmer. Cook until the rice is tender (approximately twenty minutes). Keep warm until ready to serve
mise en place: coconut milk
Meanwhile, combine the remainder of the milk from the can into a smaller saucepan with the two tablespoons of additional sugar. Bring to a simmer. Whisk the cornstarch and water together into a slurry, and pour it into the hot milk. Whisk over medium heat until thick.
Spoon the warm sticky rice into four bowls. Top each mound with half of a sliced lobe of mango, the thickened coconut milk, and halved lychees.