I can never say no to one thing. That’s dessert. I could eat it for breakfast, lunch and dinner. Really, I could. Ask Cy, and he would agree and shake his head at the same time.
So, imagine if dessert was actually good for you! No, really it can be. I was asked by Sandy (@savvari) to take part in a recipe post featuring a USA-grown brown rice (“unrefined” kind of white rice). It turns out that brown rice is a heck a lot better for you than white rice. Here are some health benefits you might enjoy:
- High fibre content for better poop
- Rich in naturally-occurring oils to fight cholesterol
- Rich in anti-oxidants just like blueberries
So, brown rice is good for you and I had dessert on my mind. Thai sticky rice with mango using brown rice!
Ingredients for this simple dessert included the following:
Plus, glutinous rice, maple syrup, and water.
1. Soak 1/2 cup of brown rice with 1/2 cup of glutinous rice in 1 cup of water for at least 30 minutes
2. Pour all the rice and water into a pot + additional 3/4 cup of water + 1/4 can of coconut milk, and bring to a gentle boil
3. Add a pinch of salt, and 3-4 tablespoons of maple syrup – then, bring down the heat to med-high with the lid half on so that the steam escapes
4. Stir from time to time, and turn off the heat after 20 minutes. Let it sit with the lid fully covering the pot for 5-10 minutes
5. In a separate pot, prepare the coconut sauce with the remaining coconut milk – heat and add some maple syrup to sweeten
6. To assemble, place rice into a cup to mold it then flip it onto a plate. Pour coconut sauce, and top with sliced ripe mango and grated lime zest
*I tried cooking the rice over the stove top, but you could probably try this in a rice cooker – my favourite way to cook brown rice.
For more information and a special brown rice recipe, take a look at the vid below:
Thanks to Sandy and USA Rice for this opportunity to try brown rice from USA.
At home, I’ve made my own versions of Thai food. Think pineapple fried rice with tons of cashews, green curry with chicken, and ketchup-y pad thai. That’s the kind of stuff that I see in a lot of Thai restaurants in Toronto too. But, that’s not the case at Sabai Sabai (owned by the Khao San Road folks). The menu is made up of unique Thai tapas including an entire vegan selection.
Order a bunch, and share it with your friends like we did with our buds, Andrew and Alison.
1) deep friend freshly grated squash fritters,$7 I did not expect them to look like this, and they were really good! Ask for extra sauce.
2) fresh green papaya salad, $5 Colourful, and pretty but it was probably my least favourite. The papaya wasn’t quite ripe so it had a raw taste to it.
3) massaman curry with braised flat iron beef, $9 Tender just the way it should be.
4) grilled northern thai pork skewers with spicy nam chim dip, $8 These remind me of the Singaporean-style skewers, and they were pretty good!
5) crispy fish with housemade sweet & tangy tamarind reduction, $8 Order this, I only wish that the portion was bigger. Yeah, I know they are tapas size so I can’t complain.
6) khao soi, egg noodles in coconut curry gravy with shrimp, $9 My favourite! The perfect, homey noodle bowl with creamy broth and chewy noodles.
7) taro egg custard, $5 Not too sweet, and everyone really liked it. I might have liked it even more with condensed milk (I like my desserts to be sweet).
Not pictured because they were gone in 60 seconds: crispy shrimp chips with tamarind dip and slushy Thai iced tea.
Plus, this place has a great vibe and kitschy decor accents. So I’d give up your ketchup-y pad thai for this place, 100%. Thanks for the recommendation, Andrew…and the fun 2 thumbs up picture.
SABAI SABAI KITCHEN AND BAR
225 Church Street