Recipe: Mango and Coconut Rice (using coconut milk, shallots and green onion)

MANGO AND COCONUT RICE

"What makes a bowl of this so special is the rice itself-sweet sticky rice-also known as pearl or glutinous rice. Sticky rice comes both long and short grain; here we use a short variety. When cooked properly, it becomes tender and moist, with enough bite to sink your teeth into, and it is just sticky enough to grasp in clumps between chopsticks. When blended with fresh mango, shallots, and coconut milk, it takes on paradoxical characteristics, being mildly sweet, yet savory; creamy, yet full of texture."

2 tablespoons olive oil
1/2 cup finely chopped shallots
2 cups sticky (pearl) rice, rinsed, drained and air-dried
3 cups water
1 cup unsweetened canned coconut milk
Salt and freshly ground black pepper, to taste
1 cup diced ripe mango
1/4 cup chopped scallions, white and green parts

Heat the olive oil in a medium saucepan over medium heat. Add the shallots and saute until translucent, about 5 minutes.

Add the rice and stir for 5 minutes. Add the water and coconut milk, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer, until all liquid has been absorbed, 15 to 20 minutes.

Remove from the heat and fold in the mango. Spoon the rice into individual serving bowls and sprinkle with the scallions.

Serves 4 as a small bowl
Source: BowlFood Cookbook by Lynne Aronson and Elizabeth Simon