Thai Sticky Rice with Mango
 
... submitted by dave 
 
200 sweet rice
4   ripe mangoes -- chilled
2/3   l cooked sticky rice
225 millileters  coconut milk
3 Tbsp  sugar
1/4 tsp  salt
 
rinse rice in a colander until water runs clear; drain well. place rice in 
a bowl and add water to cover. let stand 12 hours or overnight. 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. remove from heat and fluff rice 
with a spatula. serve hot. 
 
rinse mangoes and chill them whole. peel and slice mangoes just before 
serving to keep the fresh sweet taste. in a saucepan combine sticky rice 
and coconut milk and cook on medium heat for 5 minutes or until thick. 
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. 
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. 
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. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 5550) Mirror: rec.food.recipes: Mon, Oct 25, 2004


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