A very special delivery

-- Shuji Sakai

--

In the market for Indian mangoes

THE following retailers sell Indian-grown mangoes. Prices average about $35 per case of 12, or $3.50 per mango, except where noted.

Pioneer Cash & Carry, 18601 Pioneer Blvd., Artesia; (562) 809-9433.

Ambala Cash & Carry, 18411 Pioneer Blvd., Artesia; (562) 924-1441.

Farm Fresh, 18551 Pioneer Blvd., Artesia; (562) 865-3191.

New Bombay Stores, 917 W. Foothill Blvd., Upland, (909) 981-9323; and 1385 Blaine St., Unit H3, Riverside, (951) 788-3042.

Bombay Bazaar, 3848 N. McKinley St., Corona; (951) 272-3820.

Melissa's, www.melissas.com; (800) 588-0151; $55 per case, plus shipping.

-- Shuji Sakai

--

Mango and sticky rice

Total time: About 45 minutes, plus soaking time for the rice

Servings: 4

Note: Thai sticky rice or Japanese sweet (or mochi) rice can be purchased at Asian markets.

1 cup sweet rice (Thai sticky rice is preferred, but Japanese sweet rice will work)

1 (5.6-ounce) can unsweetened coconut milk

2 tablespoons sugar

1/4 Salt

2 ripe mangoes

Black sesame seeds for garnish

1. Soak the rice in water for at least 1 hour, preferably overnight. (The grains of rice must absorb moisture before cooking.)

2. Drain the rice. Line a bamboo steamer basket or the perforated bowl of a double boiler with a double layer of cheesecloth. Fill the base of the double boiler, or a wok if using the bamboo steamer, with water, making sure the top of the water does not touch the base of the steamer.

3. Bring the water to a boil. Reduce the heat to a gentle simmer and place the drained rice in the steamer. Cover and cook for about 15 minutes until done (it should be softer than al dente).

4. While the rice cooks, heat the coconut milk in a small saucepan over medium heat just until it begins to simmer, then turn off the heat. (Boiled coconut milk will curdle and separate.) Add the sugar and salt to the coconut milk, and stir until it's dissolved.

5. When the rice has cooked, remove it to a medium bowl, and gently stir in half of the seasoned coconut milk using a spatula or wooden spoon. Cover and set aside for 5 minutes to allow the rice to absorb the coconut milk.