I always find myself staring into my fridge in amazement the day after indulging in greasy Chinese take out with two thoughts on my mind—how the heck did I eat that much lo mein and yet wind up with so much sticky rice sitting in my fridge, and what on earth can I make myself that is light and NOT greasy? Well, after just a few all-nighters with greasy Chinese food I’ve taken to making a delicious dessert that works wonders when entertaining or prepared for just for myself.
- 1 cup leftover sticky rice
- 1 ¼ cup coconut cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 half ripe mango, sliced
Add the coconut cream and sugar to a sauce pan and heat slowly, occasionally stirring gently to help sugar dissolve. Add vanilla extract and sticky rice. Let simmer for about 15 minutes. Serve warm or chill for a rice-pudding like consistency. Layer the sliced mango on top of the rice. For some sweetness add a drizzle of honey, or spice it up with a sprinkle of paprika. For an elegant dessert cube the mango and serve it in a wine glass.
This Cambodian-inspired dessert is easy to make with leftovers but can be made with fresh sticky rice—just reduce the coconut cream to ½ a cup instead. This is the perfect dessert to serve your friends if you host a home party, or if you just want to show off your fabulous new accessory from BuyHerBagNotHerBody.com! Invite your friends over for a great evening and share stories of hope and inspiration, or just chat about your favorite bags. Just don’t forget to enjoy the dessert, too!
- Jen Frye