here is the other half of the post i did for the high plains thrifter! you can tell i wrote it for someone else because i went out of my way to capitalize sentences. lol.
Mango sticky rice is always heavenly after a spicy meal, but impossible to take with on a picnic, until now! These are best eaten the day of, without refrigeration so that the outer wrapper does not harden, but by all means, wrap these gems in a little saran wrap and toss them into the top of your cooler! *note, some rice paper sheets are thicker than others, i used blue dragon brand from the co-op and had to double them up to make rolls that were sturdy enough to be held without tearing. if they soften in less than 15 seconds in hot tap water, you may need 2 per roll!
Makes 8 rolls
1 package rice paper wraps (16 sheets)
1 c glutenous rice- i used alter-eco purple sticky rice from the co-op
1 can full fat coconut milk
1 c sugar
2 cups ripe fruit such as ‘atulfa’ mango, strawberries, bananas, etc cut into 1/4″ slices
rinse the rice in a mesh strainer for one minute to wash away any extra starch. bring 1 1/4 c water to boil in a saucepan. add the rice, reduce to a simmer and cook until the grains have expanded and are soft, but not mushy (this is not a traditional method, in case you were wondering). While the rice cooks, open the can of coconut milk and scoop out the cream from the top of the can. mix this with the sugar in a heatproof bowl and microwave until almost boiling- about 2 minutes. Once the rice is done, pour the coconut sauce over the rice, mix well, and let stand, covered, until cooled to room temperature. Once the rice is cool, stir it well and add any extra coconut water if needed to thin to a spoonable consistency. *You can make the rice a day in advance! Just bring it to room temperature before using in your rolls.
Now, for the assembly! Take a 9×13 cake pan and fill it 1/2 way with hot tap water. Get a flour sack towel (any non-linty towel) and get it damp and lay it out on your work space. Now, soak 1-2 rice sheets until very soft and lay out on the towel. Blot the rice paper with the damp towel until sticky. Place a layer of fruit across the center of your sheet, leaving an inch or so on each side. Spoon 2-3 tablespoons of sticky rice over the fruit, and fold up. To fold bring the top of the paper over the filling before folding in the sides, and lastly, rolling into the bottom. This is just like making a burrito! Place seam side down on a plate before filling and rolling the rest. Wrap individually in saran wrap before packing into your cooler, or enjoy immediately.
mango sticky rice spring rolls- for dessert!
isn’t the purple rice lovely?
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