Recipe

Coconut Mango Sticky Brown Rice

This recipe was entered in the contest for Your Best Porridge
Chef
testkitchenette's Notes: In the early 1990's, my brother studied as an exchange student in Indonesia and his letters to me described the street food he ate on a daily basis. Attempting to find recipes that I could...
In the early 1990's, my brother studied as an exchange student in Indonesia and his letters to me described the street food he ate on a daily basis. Attempting to find recipes that I could replicate at home I scoured my suburban library and came up with nothing. I settled for a Thai cookbook (geographically that was the closest I could get via cookbooks to Indonesia back then!) and have adapted this recipe over the years to mimic what I imagined my brother was eating as a sweet end to his meal. You can imagine that coconut milk and mangoes in 1992 were quite hard to find and I made trips into NYC and Central/South American and Asian markets in the NY metro area to satisfy my urge for this simply made treat. Usually made for dessert, I find it divine in the morning, cold and served with a steaming cup of coffee.

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1 cup brown basmati rice (or any brown rice) Ask a question about this ingredient

1/4 cup maple syrup/brown rice syrup Ask a question about this ingredient

Combine brown rice, water, and salt in a saucepan and bring to a boil. Cover and lower heat to low and simmer for 45 min. Take it off the heat and pour in the maple syrup/brown rice syrup and coconut milk and fluff the rice. Cover and let sit for about 20 minutes. Serve with mangoes and a sprinkling of sesame seeds (if you so desire).
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