Mango & Sticky Rice with Lime and Rainier Cherries

One of the BEST parts of country living is having access to so much delicious FRESH produce! Some good friends of ours just started growing Rainier cherries here in Mattawa, and they ended up with so much extra, they delivered crateful’s to all their friends and neighbors! We are so lucky!! We have been eating them like crazy, but since there’s so many, and there’s only 4 of us… I have been thinking of some delicious, creative ways to use them. Tonight I was making a traditional thai mango and sticky rice dessert, and thought i’d change things up a bit by adding some of the Rainier cherries, and a little lime! The dish not only turned out way more beautiful than usual… but the flavors worked so well together, it was delicious, and summery, and my little family loved it! We hope you do too! P.S. I wish I could share out some of these cherries!


Ingredients: {recipe adapted from rachelcooksthai}
1 1/2 cups thai sticky rice
1 1/2 cups coconut milk
6 Tbsp white sugar
3/4 tsp salt
2/3 ripe mangoes
Rainier Cherries
1-2 limes
toasted sesame seeds

Soak the sticky rice in a bowl of water for about 8 hours, then drain, and wrap up in cheesecloth. Place the wrapped up rice in a steamer basket, and place a saucepan lid on top. Pour 6-8 cups of water in the bottom of a rice steamer pot, then place the basket with the rice on top.

Steam the rice in the thai rice steamer for about 40 minutes over medium-high heat, until the grains are soft and translucent, and stick together in a ball.

While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the mixture is smooth. Reserve 2 Tablespoons of the sauce for later. Once the rice is done, add it in sections to the coconut milk sauce. Allow the rice to soak up the coconut sauce.

Serve the sticky rice in bowls, then squeeze fresh lime juice over it, and add slices of mango, lime wedges and fresh Rainier cherries. Garnish with toasted sesame seeds.

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<3 Sarah