Sitting in a wooden cabin with rain falling outside, we didn’t feel much like making sparks on the Fourth. On top of that, the closest our little group got to discussing patriotism this past weekend was when we noted our lack of it on our trips abroad. One of us found it hard to argue when Dominicans questioned our invasion of whatever countries came in handy after September 11th, and another reminisced about Brazilians offering to come monitor our frequently botched elections.

We did manage to get behind a couple of things on our country’s anniversary of independence, though. First, we looked forward to electing a certain young man to the White House in November. Second, we found one dessert with a few international ingredients quite tasty.

So I give you:

Mango, White, and Blue Sticky Rice

(In the style of Thai sticky rice desserts, but not requiring the lengthy soaking and cooking process — or specific kind of rice — you’d need for the real deal)

Serves 5

3/4 c. fresh or frozen blueberries

1/4 c. water

3-4 Tbs. sugar or agave nectar, 2 Tbs. honey, or other sweetener to taste

2 1/2 cups cooked rice (jasmine, sushi, sticky… whatever you have)

1/2 c. coconut milk

1 ripe mango, cubed or diced

In a saucepan, combine the blueberries, water, and sweetener. Heat to boiling and then simmer for 5-10 minutes, or until the blueberries are very tender and some have burst. Remove from heat and mash with the back of a spoon or puree with a hand blender. This is your blueberry sauce.

Now wet the inside of a 1/2 cup measuring cup or ramekin and start to make little rice sandcastles.  Pack the rice into the measuring cup, then invert onto a dessert plate. Repeat for the rest of the diners’ plates. Spoon about 2 Tbs. coconut milk over each serving of formed rice, then follow with a few Tbs. of blueberry sauce. Surround your creation with the cubed or diced mango. Serve with extra blueberry sauce on the side. Mmmm… the sweet taste of America!