About a month ago, we attended a cooking demo and comedy show by Lukas Seely here in Big Sky at Bucks T-4 Restaurant. I know, cooking and comedy mixed is not something you hear about everyday but it was a blast and the food was delicious! He grew up in Montana with his parents owning the only Asian restaurant in the city and now has gone on to do stand-up comedy around the country even doing shows on TNT, Fox and Showtime. His cooking demo was of “Rodeo Ninja Noodles” and they rocked but my favorite recipe was the dessert…Sweet Sticky Rice dyed green for Saint Patrick’s Day.

Again you may think that rice and dessert don’t normally go together in a sentence but this combination blew my tastebuds away. I was obsessed and vowed to try it myself. A month later I finally did! The recipe here suggests that if you are like me and cannot find mangoes, you can use nectarines, papayas or peaches instead. I tried it with Maraschino cherries too and it was so so addicting!

Mangoes with Sticky Rice

Recipe by: Casual Cuisines of the World: Far East Cafe

ACTIVE TIME 10m

TOTAL TIME 2h 30m
Serves: 8 servings

ingredients
2 cups glutinous rice, or sticky rice, or sushi rice
2 1/4 cups water
1 1/4 cups coconut cream
2/3 cup sugar
1/2 teaspoon salt
Banana leaves, rinsed and patted dry (optional)
2 chilled mangoes, peeled, pitted and thickly sliced
Toasted, unsweetened, shredded dried coconut or chopped dry-roasted peanuts for garnish
directions
Rinse the rice thoroughly with water until the rinse water runs clear. Drain. Place the rice in a saucepan and add the 2 1/4 cups water. Let soak for at least 2 hours or as long as overnight.

Bring the rice to a boil over high heat. Stir to loosen the grains from the bottom of the pan. Continue to boil until all the water on the surface is absorbed, about 3-5 minutes. Cover, reduce the heat to low and simmer for 20 minutes.

Remove from the heat and let the rice stand, covered, for at least 10 minutes, but up to 40 minutes before stirring. The rice should be plump, tender and sticky. Transfer to a large bowl and set aside.

Combine the coconut cream, sugar and salt and bring to a boil over high heat in a saucepan. Boil, stirring constantly, until reduced to a thick cream, about 5 minutes. Pour the coconut cream over the rice and gently blend together.

TO SERVE:

Line each individual dessert plate with a banana leaf, if desired. Add about 3/4 cup of the sticky rice mounds on each leaf. Arrange mango slices around the mounds. Sprinkle with toasted coconut or peanuts and serve.
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