Not-So-Sticky-Rice

Tonight's dinner needed to be a salad. I have been feeling short on veggies, as always happens whenever I travel, regardless of whether or not I was actually deprived. Our salad was kept rather simple; I rubbed a few chicken breasts with curry powder, broiled them, then sliced and served on a bed of mixed greens, cucumber slices, and shredded carrot. I also whipped up a quick dressing of plain yogurt, curry powder, and a splash of lime juice. What to do about a whole grain side? Even better if it could incorporate some sweetness so my kiddos would be appeased.

My first thought was mango sticky rice. This Thai dessert is always a treat, and it's special on the rare occasion we find it in a restaurant. I knew brown rice wouldn't be "sticky," unless it was so water-logged that it lost all flavor; the typical white rice used is a special glutinous variety that's soaked and then cooked in water. I like the nutty flavor and nutritional benefits of brown rice. Below is a recipe that probably wouldn't hold a candle to the traditional recipe in a side-by-side comparison, but it turned out very tasty, was definitely a treat, and had the added benefit of the healthfulness of brown rice.

Brown "Not-So-Sticky" Rice

1 cup short grain brown rice (I use Lundberg Farms)
2 cups water
1/2 tsp kosher salt
1/4 cup sugar (agave nectar or honey would work too)
1 small can regular coconut milk (5.46 oz)
1/4 tsp ground cardamom
1/4 cup large, unsweetened coconut flakes, toasted
sliced mango, optional

Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 45 minutes, or until tender.

Stir the coconut milk, salt, sugar, and cardamom together in a small bowl.

Pour the cooked rice into a large bowl and stir the coconut mixture into it. Let stand about 1/2 hour (or as you eat dinner) to allow the flavors to blend. Serve at room temperature, topped with toasted coconut flakes and mango slices, if desired.

Serves 4-6

(Regular sticky rice calls for three times the sugar!! I felt this was plenty sweet enough, and the cardamom gives a delicious boost to the dish as well. Be sure to use regular, not lite, coconut milk for the creaminess.)