Guys, you have to learn not to read too much into what I’m writing. I didn’t say I was going dark, I just said if I did, I think it would be hard for me to get back into blogging after realizing how great it is not to write posts at the last minute like I’m doing now. Remember, I’m not a writer. I don’t like writing. But thanks for reading and for letting me know that you read. I think all too often there is a large silent majority – both in my readership and in the world we live in – that rarely speaks up. We need to stop being silent and participate more, yes? You’re all good eggs. xoxo
Last week we returned to the Front Range to trade in our little WRX and get a new Forester XT. Listening to our very inexperienced and not especially good sales person go on about wheel hub cosmetics and how black cars show dirt and scratches more than any other color drove home how we are so unlike most car owners. Cars are not accessories or adornments for us. They are workhorses. Safety and functionality are our priorities. Can it fit Jeremy’s powder skis or a couple of bikes (we do have bike and ski racks, but sometimes we like to chuck them into the car)? Is there room for Neva and all of our gear? Can we sleep in the back in an emergency or for the heck of it? How does it handle deep snow, snow and ice, or climbing mountain passes above 10,000 feet? Will it get us there safely, reliably, comfortably? We think Neva approves, although she hates all cars…
uncertain of this new torture mobile
After we drove the car home from the dealer, we loaded up the other car and headed back to Crested Butte just in time for the start of the wildflowers and my enthusiastic allergies. The early flowers are popping up on the hillsides and in the forests, and with them come butterflies, hummingbirds, and happy bees. I love summer when she is new, but I know from experience that come August, I will tire of this mistress and my daydreams will linger on winter powder days and spring backcountry skiing. My god, the back of my neck is tingling just thinking about ski season.
willows in fuzz stage on my trail run
magical lupine and a dwindling snowpack in the distance
healthy and colorful crimson columbine in bloom
hiking with neva after fetching and swimming (she swam some more after the hike, too)
neva looking to jeremy for a treat
Today’s recipe is an easy one with a handful of ingredients – Thai sticky rice and mango. It’s gluten-free, dairy-free, not too sweet, tropical, and delightful. If you have a rice cooker, it’s EVEN easier! But without a rice cooker, you merely need a way to steam the sweet rice, which is glutinous sweet rice… which does not contain gluten, but is sticky as hell. Awesome.
coconut milk, sugar, sweet rice, sesame seeds, salt, mangoes
First, soak the rice in cold water for several hours, then drain and rinse until the water runs clear. My Zojirushi rice cooker has a “sweet rice” setting, but you can also steam the rice until it is tender to the bite. And sticky.
soak the rice in water
drain the grains
place the rice in the rice cooker
cooked sweet rice
When the rice is ready, stir the sugar and salt into the coconut milk. Try to use the thick part of the coconut milk rather than the runny part if you can. If it’s well mixed, there isn’t much to do other than measure out what you need. Stir the coconut milk mixture into the hot rice.
mix the sugar, salt, and coconut milk
stir the mixture into the hot sweet rice
the rice should be fragrant from the coconut milk and mildly nutty
Just before serving, peel and pit your mangoes, slicing up the flesh. The presentation doesn’t have to be fancy, just spoon some rice into a bowl or onto a plate, sprinkle with sesame seeds, and arrange a few slices of mango on the side. That’s it! Super easy, right?
peel the mango
slice the fruit
If you aren’t a fan of mangoes (why?!) I suppose you could substitute with other kinds of fruit. I recommend something of a tropical nature to play on the coconut-scented rice. Sticky rice and mango is not an overly sweet dessert. If you don’t think it is sweet enough, you can certainly increase the amount of sugar added, but I find it to be just right. The tart component of the mango strikes a good balance with the creamy starchy sweet rice. This dish also reheats nicely (covered in a microwave or briefly in a steamer) for let’s say, breakfast or a snack.
sticky rice and mangoes are fun to shape
make the servings as small or as big as you like
a lovely little bite
1 cup glutinous sweet rice
1/4 cup thick coconut milk
1 1/2 tbsps granulated sugar
pinch of salt
1 tbsp sesame seeds
1 mango, peeled, cored, and sliced
Soak rice for 6 hours in enough cold water to cover the top of the rice with an inch of water. Drain the rice. Rinse with cold water until the rinse water runs more or less clear. Drain and steam the rice for 20 minutes on high heat or cook the rice in a rice cooker per the rice cooker instructions (there is a sweet rice setting on my rice cooker). Stir the coconut milk, sugar, and salt together. Mix the coconut mixture into the hot steamed rice. Sprinkle with sesame seeds. Serve with mango slices. Makes 3 cups. Serves 4.
more goodness from the use real butter archives
|chinese eight treasure rice pudding
|chinese fermented sweet rice (jiu niang)
|chinese sweet red bean rice balls
|fried mochi rice (nuo mi fan)