When it is cold a grey, I love to slip into our fabulous neighborhood Thai restaurant for a comforting and spicy lunch and some warm green tea. Such was the day yesterday. I was a little burned out from all of the Easter festivities and my daughter was home from school, so a relaxing lunch at Thai Ginger was perfect.
As I walked in the door, I counted my blessings, because I realized it was “champagne” mango season. I just love champagne mangos, they have a fabulous buttery texture and mellow, sweet flavor with a tart finish. A big bowl mangos on the counter welcomed us, there they had become very ripe, soft and sweet.
Last year I wrote a post on these delightful fruits and how to cut them with ease (click on the caption beneath the photo below to read the post).
In response to the post, a reader told me about a Thai dessert she loves…Champagne mangos with sticky rice. I tried it right away, and it was fabulous.
Well, I thrilled to see they were in the process of steaming the sticky rice during our visit. I wish I had my regular camera…these are Iphone shots.
This is a sticky rice steamer, the basket is made of bamboo, which helps to give the rice it’s sweet flavor. You can actually buy them on Amazon ($12.95!), I may get one just to look at it!
|Steaming Thai sticky rice|
The rice is covered with a damp cloth.
My Thai is a little rusty (okay, okay, non existent) but thank goodness, my server spoke pretty good English, and she explained that after steaming the rice they stir in coconut milk and allow it to be absorbed by the rice. While I doubt I’ll be making this at home, since the experts are doing it so well, so close by, I did a little recipe research. It most recipes they also add salt and a starch to the rice. I think the best recipe is here, from Real Thai Recipes.
Thai Ginger did not disappoint. The fresh ingredients, quickly and expertly combined and seasoned gave us the satisfying lunch we were hoping for, my Pad Kee Mao was perfection. For dessert, the rice was warm and lusciously sticky. Combined with the perfectly ripe mangos, the flavors and textures were exotic and comforting.
|Champagne mangos and sticky rice, Thai Ginger|