Thai (mango) sticky rice

1 Servings

Ingredients

Quantity Ingredient
200 grams Sweet rice
4 Ripe mangoes; chilled
⅔ litre Cooked sticky rice
225 millilitres Coconut milk
38 grams Sugar
¼ teaspoon Salt

Directions

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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