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Title: Thai (Mango) Sticky Rice
Yield: 1 Serving

Ingredients

    200 g  sweet rice
      4    ripe mangoes; chilled
    2/3 l  cooked sticky rice
    225 ml coconut milk
     38 g  sugar
    1/4 ts salt

Instructions

1. Rinse rice in a colander until water runs clear; drain well.

2. Place rice in a bowl and add water to cover. Let stand 12 hours or
overnight.

3. Drain rice and spread in an even layer in a steamer lined with
cheesecloth or in a stick rice steaming basket. Cook, covered, over boiling
water for 40-45 minutes or until tender and translucent.

4. Remove from heat and fluff rice with a spatula. Serve hot. .SH "Mango
with Sticky Rice"

1. Rinse mangoes and chill them whole. Peel and slice mangoes just before
serving to keep the fresh sweet taste.

2. In a saucepan combine sticky rice and coconut milk and cook on medium
heat for 5 minutes or until thick.

3. Stir in sugar and salt. The amount of sugar depends on the sweetness of
the mangoes. Reduce heat to low and simmer, covered, for 2 minutes.

4. Serve warm on a platter with chilled mango slices arranged around the
edge.

Author's Notes:
Sticky rice is a very special kind of rice, sometimes called sweet rice or
glutinous rice. Go to the Asian market and ask specifically for sticky
rice. When they try to talk you out of buying it, stand firm and INSIST
that "yes," you know how to cook it and "yes," this is really what you
want. The following recipes are from Keo's Thai Cuisine by Keo Sananikone:
Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X

Mold the rice-coconut-milk mixture in a bowl, then invert and place on a
large round serving platter. Remove bowl. Arrange sliced mangoes all
around. If possible, garnish with some fresh flowers. -- CMT).

Difficulty : easy.
Precision : measure ingredients.

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Per serving (excluding unknown items): 672 Calories; 54g Fat (69% calories
from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 568mg Sodium

Contributor: Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu

Preparation Time: 0:00

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