I first tasted this dish – known as Khao Niaow Ma Muang – in Kanchanaburi, a city in Thailand notable for its Bridge on the river Kwai, otherwise known as the Death Railway. Despite its murky past, where during World War II the Japanese forced Allied prisoners to build a railway from Thailand to Burma, the city is now very quaint: scenic river views, internet cafes, outdoor night markets and elephants that will pose for food or money.
It is most likely in Kanchanaburi that Sonia contracted Dengue Fever, though she wouldn’t know about it until a few days later once we had already left town. The mosquitos there were kamikaze-crazy and they marauded through the humid streets in thick swarms with an electric, infuriating hum. Oblivious to the impending “break bone fever” that was to come, Sonia and I both dined at a restaurant that resembled a tiki jungle hut, where our guidebook recommended mango and sticky rice for dessert. Before then, I had never conceived of rice being eaten with mangos – and certainly not as a dessert. I haven’t tasted it again in a restaurant since returning home, though looking through photos of the trip recently a Pavlovian response ensued, which left me salivating and craving the sweet and salty sticky rice with a side of cool, freshly sliced mango. Enjoy!
2 Comments | tags: coconut milk, glutinous rice, kanchanaburi, mango, mango and sticky rice, sticky rice, thailand | posted in Asian, Desserts, Thai, Vegetarian
I’ve had this recipe in mind since before Christmas, but have been waiting for the right moment and the right people to test it on. It’s based on a recipe that my friend Nathalie forwarded to me, though I’ve personalized it with several other ingredients, including beets to compensate for using less sugar and to give it a richer, darker colour, as well as some coconut milk and rum for additional flavours. So much for my resolution to eat better in the new year.
When my friends Daniel and Danielle invited me to Sunday dinner tonight, I knew it would be the perfect opportunity to bring this dessert. Daniel is one of the best cooks I know – each dinner party is always replete with bold, flavourful meals, good Italian wine and lots of laughs. But as he was making chicken tikka with some of his home-roasted and ground marsala spices, I knew that any accompanying dish I contributed to the evening would have to be worthy enough as a following act.
Don’t be scared off by the thought of eating rice for dessert – it’s like rice pudding, but with sinful chocolatey goodness. I guarantee this will be a hit!
Serves 6. Preparation and cook time: 30 minutes
3 Comments | tags: arborio rice, Beets, coconut milk, dark chocolate, dessert, mint, recipe, Rice, risotto, rum, white chocolate | posted in Chocolate, Desserts