About this time every year, we look forward to mango season. Unfortunately, this year with all the rain, not so much mango. I remember when we lived in Kaimuki and our trees were always laden with fruit. My dad used to hook mango for all our relatives and neighbors. When one of my friends brought me mango from Chinatown, I thought I had died and gone to heaven. I made mango with Thai sticky rice.

Instead of using the usual sticky rice, I used sweet brown rice (available at Kale's in Hawai'i Kai and Down to Earth in Mo'ili'ili). Sweet brown rice is one of the glutinous rices of Thailand. It is grown and cultivated on the high northern plains of the country. Often referred to as sticky rice, it is the staple of northern and northeastern Thailand. Unlike the white rice grown in the central lowlands, glutinous brown rice requires less water for cooking.

Sticky rice is much chewier and sweeter in consistency than regular rice. The sticky quality comes from two different substances in the rice kernels: amylase and amylopectin. A larger amount of amylopectin is responsible for the stickiness. Often sticky rice is preferred over regular Thai jasmine rice. It is easy to cook. If you don't have a rice cooker, use an ordinary rice pot. What is most important is that you soak the rice and use the correct measuring cups. It also makes a great nutritious breakfast!

SWEET BROWN STICKY RICE WITH MANGO-LYCHEE