Mango Sticky Rice

I made this recipe for the second time yesterday. It is chef Mitzewich's recipe from this video. I made a double batch. By the end of the potluck, there was about 1/3 left... then everyone took bunches home and I had nothing left! Never thought I'd ever make such a popular dish, and if you know me you wouldn't either :-)

Anyway, here is how it turned out - first, I cooked the long grain sticky (thai) rice with coconut milk in my 6qt Lodge french oven...


Then, I diced the mangoes. Used regular ones that were juicy at the stalk, one was incredibly sweet and orange, and the other not so sweet. That's ok, I squeezed all the juices off the good one on the bowl and it helped sweeten the other. The farmer's market had Ataulfo mangoes though, had I looked the video over before I went shopping I would have known to get those - they're sweeter!


Then, I browned some grated coconut on my Emile Henry. Oh, how I adore this pot! I can heat it up empty, then brown foods beautifully without burning them.


And voila'! Very easy, very tropical, very yummy! And displayed beautifully in my deeply discounted, but perfectly made Le Creuset oval baking dish!


And by the way, despite the super stickiness of the glutinous rice, after a 10 minute soak with dish soap and water, the Le Creuset basically washed itself. What a pleasure to cook with the proper tools!