I once had this at a Thai restaurant and the taste haunted me in the best way. I had to learn how to make it at home, and it’s good if you have some prep time on your hands! It’s become a go-to dessert for me, and while it says ‘with mango’ (and admittedly mango is the superior fruit) I’m certain it’d go good with other fruit too. Experiment!
If you don’t have a rice-cooker, you can always cook the rice in a saucepan. I admittedly don’t have much experience with stovetop rice cooking, so this set of instructions will assume you’re using a rice-cooker.
*1 ½ Cups Sushi Rice (you can typically buy a bag of it in the international aisle at walmart or something; a bag’ll last you a surprising while) *2 Cups Water *1 Can Coconut Milk *½ cup sugar (if this makes it too sweet for your taste, I think 1/3 cup should be okay too) *Pinch of salt (optional? Still experimenting with this)
*A mango (or whatever fruit you think might go with this)
*A sauce pan *A rice cooker
Take the rice and water and plunk it in your rice-cooker. Set it to the correct setting (if you have a cheapo one, don’t fret; mine only has ‘cook’ and 'warm’ and it came out all right). While the rice is going, take the coconut milk and pour it in the saucepan; add the sugar and the salt and stir until it’s dissolved and it starts to thicken up, about 5-10 minutes. You can either do this ahead of time or closer to later; doesn’t matter until your rice is done. When the rice is finished, take the coconut milk mixture and pour it over the still-hot rice (I typically like to put my rice in a plastic container before I do this, but that’s because I’m lazy). Let this sit for about an hour so that the rice absorbs all that yummy coconut milk. Serve some of the rice with generous slices of mango.
The nice thing about this is that it makes quite a bit of sticky rice, so you can even save some for another day, or another fruit! I find it’s a great comfort food when you’re feeling sad and just want something sweet to make the day a little better.
4 ripe bananas, mashed (or blended in a food processor)
1 pint blueberries, separated into halves
1 tsp baking powder
1 tsp cinnamon
Dash vanila extract
Pinch of salt
Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.
In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.
Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.
In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.
Add in the vanilla and ½ of the mashed bananas and the vanilla.
Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.
Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.
Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.