Thai Mango Sticky Sweet Rice Dessert

Prep Time : 8min

Cook Time : 25min

Course : Dessert

Special : Cooking for Two

Type of Prep : Simmer

INGREDIENTS:

Serves 2-4

1 cup Thai Sweet Rice (also called "sticky rice", available at Asian markets and grocery stores)

1 3/4 cups water

1 ripe mango, cut into bite-size pieces (look for mangos that are fragrant and easily bruised), or 1 pkg frozen mango

1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup)

1 can good-quality coconut milk

1/4 tsp. + pinch of salt

2 tsp. coconut flavoring

1 tsp. vanilla

2 tsp. cornstarch or arrowroot powder dissolved in 2 Tbsp. water

PREPARATION:

1.Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.

2.When done soaking, add 3/4 cup (more) water plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.

Gradually bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).

Allow to cook for 10-20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes. The heat within the rice pot will finish cooking the rice.

Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.

To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring and 1 tsp. vanilla flavoring over medium heat (5 minutes).

Add cornstarch or arrowroot powder (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat (this should only take a couple of minutes). Tip: Try not to over-cook the sauce, or you will lose that wonderful coconut flavor.

Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.

There are 2 ways to serve this dessert:

Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)

For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce. Enjoy!

Seppie imbottite - Squid Stuffed with Shellfish and Bread

Ingredients for Squid Stuffed with Shellfish and Bread

6 large squid

4 tablespoons olive oil

1 lb 2 oz raw shrimp, peeled and deveined

2 eggs

1 tablespoon freshly grated pecorino cheese

1 lb 2 oz stale good-quality bread such as ciabatta or pane casereccio, crusts removed

1 fresh red chili, seeded and finely chopped

2 garlic cloves, finely chopped

1 3/4 lb ripe tomatoes, peeled and chopped

salt and freshly ground black pepper

generous handful of fresh flat-leaf parsley, leaves picked and chopped, to serve

How to make Squid Stuffed with Shellfish and Bread

Clean the squid well, removing the eyes, ink sacs, and beaks (see page 16) so that you are left with a long tube.

Heat 2 tablespoons of the oil in a heavy frying pan over medium heat and sauté the shrimp for 5 - 8 minutes, depending on size, until they turn pink and opaque. Remove from the pan, chop into small pieces and set aside in a bowl.

Soak the bread in a little water, then gently squeeze out any excess liquid.

Whisk the eggs with the pecorino and bread. Season with salt and black pepper, and add to the shrimp.

Mix the filling well and use it to stuff the squid. Tie up the open ends with butcher's string or cotton thread.

Heat the remaining oil in a large heavy pan over medium heat and sweat the garlic with the chili for a few minutes until soft and starting to caramelize.

Add the squid and quickly sauté until golden brown, then add the tomatoes, cover the pan, and leave for 20 minutes to cook through, stirring occasionally.

Remove the squid from the pan, snip off the string, and set aside. Quickly push the tomato sauce through a sieve to ensure it is smooth.

Serve the stuffed squid hot, cut into slices, accompanied by the tomato sauce and a good sprinkling of chopped parsley.