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Yummy mango & sticky rice!!
 


Check out my blog for tasty pictures and details on the recipe!: https://lyndygates.com/
 


Ingredients:
 


1 cup of sweet rice soaked in water overnight
 


1 mango
 


1 cup of coconut milk
 


3 tbsp of sugar
 


A big pinch of salt
 


Sticky rice steamer basket & pot (linked down below)


Directions:
 


    ⁃    Soak your sweet rice in water overnight!
 


    ⁃    The next day, drain your rice and place in steamer basket
 


    ⁃    Fill a pot with water a little less than half way and place over the stove to bring to a boil
 


    ⁃    Once the water is completely boiled, place the steamer basket with the rice in it over the pot and cover with a bowl or damp towel
 


    ⁃    Let the rice steam for about 20 minutes, checking at 10 minutes to stir the rice to give an even steam
 


    ⁃    Once the texture reaches sticky rice, remove from the pot and place in a bowl or on a plate
 


    ⁃    To make the sauce, place your coconut milk, sugar and salt in a pot and over the stove on a medium heat. You only need to HEAT UP the mixture so DO NOT bring to a BOIL. The coconut milk cooks very fast and will turn into an oil if you over cook it. Just mix everything together and wait till the sugar dissolves and your mixture is heated. Once you see a little steam come out and the sugar is dissolved, remove from the heat and place in a bowl.
 


    ⁃    Add a little of the sauce to your rice and stir, just to coat the sticky rice and bring out a little more flavor. Don’t pour too much because it will make the rice soggy. Plate your rice however you want and slice your mangos. Place the mangos next to the rice and drizzle a little more sauce over the top. Sprinkle with some sesame seeds if you would like and serve!
 


So simple! This recipe is PERFECT for any occasion, fancy or casual. It is a huge hit for everyone and it’ll having you crawling back for more! I know it might be hard to find the steamer basket and pot so here’s one I found on amazon that’s very similar to what I have (NOT SPONSORED): https://www.amazon.com/Sticky-Rice-Steamer-Pot-Basket/dp/B00019MRRE
 


Enjoy! :)

"I do seem to get a better result.."

Of course you do. To get an even better result, reduce your heat to give the middle of the fish time to equalize with the outside. I don't suggest leaving the middle raw when the fish isn't the freshest. You're not pan-searing wild tuna here.

Leaving the lid on adds the heating effect of steam and removes the cooling effect of your home's air. This cooks the fish more evenly and prevents over-cooking the outside before you get the inside between 130 and 140 degrees F.

Save the lemons for the end or make a separate sauce if you're not making a sauce with the poaching liquid. Just steam the fish separately with a steamer basket or a rack, or throw an oven-safe dish in the oven with the lid on.

Even with direct contact, the poaching liquid doesn't actually travel into the fish and make it soggy. You're just overcooking it and forcing the liquid that was inside the fish out to the surface, and you are preventing the skin from drying out to make it crispy.
You are correct about overcooking the outside because of direct contact. I would suggest getting a meat thermometer like this one:http://www.amazon.com/ThermoWorks-Splash-Proof-Super-Fast-Thermapen-Thermometer/dp/B002GIZZWM/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1419170385&sr=1-9&keywords=best+meat+thermometer

I think you are learning and that's good. You will have much better luck in the kitchen if you understand the basics. Try listening to America'sTestKitchen Radio and going on their website. They are one of the best resources for home cooks to learn the basic concepts of cooking, so hopefully you can cook stuff and actually understand why what you did worked/didn't work.

Stop putting your face down near the pan?

I've never had a problem with that when cooking a steak. For bacon, I use one of these:

http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E