So, I had another busy week which left me without much time to cook. With that in mind, I tried to come up with something quick & simple, ideally with minimal clean-up. What might fulfill these qualifications? A variation on Thai mango sticky rice, cooked entirely in the rice cooker.
Although I had mangoes on hand, I opted to make the dish with peaches, because they are in season. Since peaches go wonderfully with the flavors in Art in the Age‘s Snap liquor, that was incorporated as well. The following instructions are optimized for a rice cooker, but if you do not own one: (a) get one immediately, you will thank me later & (b) it can be easily adapted for the stove.
Peach Sticky Rice with AITA Snap
Makes 2-3 servings
- 3/4 c Japanese sushi rice (or other short-grain rice)
- 1 firm peach, diced
- 2 tbsp AITA Snap
- 1+ tbsp brown sugar
- 6 tbsp coconut milk
- Pinch of salt
- Basil (or mint), to garnish
1. Wash rice several times until much of the starch has come off; you know it is ready when the water is clear rather than cloudy. Add 1 c water to the rice and start the rice cooker.
2. Once the rice is finished cooking, allow it to cool ~5 minutes.
N.B. Do not unplug/turn off the rice cooker, you want it to continue warming the rice during Step 3.
3. Mix in the remaining ingredients. Allow ~10 minutes for the rice to absorb some of the moisture.
4. Serve, garnished with chiffonade of basil or mint.