Yesterday I was all ready to be a big-fat-grump and share my pessimistic thoughts on the concept of perfection. Luckily I couldn’t finish this post in time, ironically I read some similar thoughts (but in nicer words) from a favorite food blogger of mine, and then I slept on it.
Well I woke up on the right side of the bed today. Fewf! Mind you I still feel the same way, I just don’t feel as inclined to spew all my blabbering thoughts onto this space Andrea and I share. Just in case you’re curious, I’ll still give you the cliff-notes and you can let me know if you’ve ever felt the same way:
I hail from a land where achieving perfection in all walks of life is greatly stressed. It’s a combo of religious pressure and micro-cultural social pressure. Confessional: I do try for perfection in the things I’m passionate about. But I wish I didn’t. It irritates me. I almost hate letting other people see my paintings because to me, they’re never finished… there’s always something imperfect about it that “if I just spent more time on it” I could improve. But in my point of view, imperfection is better, in a way, when I’m seeing other people and the fruits of their labors.
I guess what I’m trying to say is I prefer the crackly crusty bread with a burnt butt, I’m more comfortable in a home that’s basically sanitary but still generously “lived in,” I don’t get around to brushing my girls’ hair everyday, and I enjoy friends that fearlessly show their true raw side rather than the sparkly plastic side.
To sum it up, the false advertisement of (one of my lease favorite words) perfection turns me off….. and yet I’m guilty of wanting to achieve what I view as perfection…. but imperfection is more of a mortal perfection to me. So am I trying to be slightly imperfect? Is that holding me back from being super awesome?
Woa. Deep. That’s where I leave it alone. Let’s chill out with the desert we ate at my house all week. Mango Sticky Rice from Thailand: it’s simple, pure, and hard to ruin. One might be tempted to use the “P” word for it, but it’s already been worn out today, and I’m not going to throw that out there into the universe again.
This is Phil’s favorite-absolute-favorite-top-of-the-list-number-one-favorite-dessert. The fact that it’s not complicated makes me so grateful. I give this to him and he’s blissfully moaning about it all night. I dare you to test it out on your significant other and see what happens. You may also end up feeling grateful 
- 1 cup Thai Sweet Rice, sticky rice, glutinous rice, or converted rice (any variety will do)
- 2 ripe mangoes, cut into bite-size pieces
- 4-5 Tbsp. raw cane sugar, or brown sugar
- ¼ tsp. salt
- 1 can coconut milk
- *optional pinch of nutmeg
- *optional drizzle of sweetened condensed milk
- In a bowl, cover the rice in 1 cup of water and let it soak overnight. If you’re rushed or last minute, it can soak for a minimum of 1 hour, what changes is the flavor profile of the rice, the longer it’s soaked the tastier it is.
- Do not drain the rice. Add ¾ cup water to what you already have, plus ¼ can coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Stir together and set on medium high heat.
- Bring to a gentle boil (to strong of a boil can ruin the coconut milk) then cover with a lid. Some escaping steam is OK. Reduce heat to medium-low and let it simmer for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat and leave the pot on the burner with the lid on, let it sit for 5-10 more minutes.
- While that’s simmering, slice and dice the mangoes.
- Now in a separate sauce pan warm –do not boil– the rest of the coconut milk over medium-low heat for just a few minutes. Add 4 tablespoons of sugar, whisking and testing for sweetness. It’s optional to add a pinch of nutmeg to this sauce if you have it on hand.
- To serve, place a pile of sticky rice in a bowl, followed by a generous dose of the sweet coconut sauce as much mango as you can handle. I’ve had it in restaurants where they drizzle sweetened condensed milk on top… it’s yum of course but not necessary. However if you’re really suffering from an achy sweet tooth, go for it!
- This is a desert enjoyed both warm off the stove and cold the next day.
I am constantly trying to push aside my perfectionistic tendencies. Luckily, most of the time I’m able to, but still struggle with some things.
Kilee, even just this simple comment means a lot to me. Thank you!
This might be a silly question, but do you wash this rice before soaking? And can you use “light” coconut milk or does it need to be full fat? I’ll substitute coconut sugar.. should work right? Look forward to making it!
There’s never silly questions, at one point I guarantee I asked it too! I’d say it’s always safe to wash the rice beforehand, it’s never a bad idea. Mainly you’re rinsing off excess starches and any contaminants. But the woman from Thailand who showed me this recipe didn’t wash hers before soaking, as it’s also going to be in the heat for so long most contaminants die off and she prefers the extra starch for more “stick”. Any fat of coconut milk works too, Thai will use full fat for optimal flavor, but I’m like you and very conscious of that and will sometimes go with a lighter milk, it works well, just turns out a thinner syrup.
Drat! That makes me miss Hawaii even more . haleiwa Eats!!!!
And Tawny–don;t sell yourself short!
Really… Haleiwa Eats??? I can’t stand that place! haha.
Thank you
I need to hear that sometimes!
Yummmmm! I’ve been looking for a good mango sticky rice recipe. Can’t wait to try it. I love c & c. Best food blog ever!