Glutinous rice with mangoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Glutinous rice |
| 1½ | cup | Coconut cream |
| ½ | cup | Sugar |
| 1¼ | cup | Coconut cream |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Sesame seeds, toasted |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Salt |
| 6 | eaches | Ripe mangoes, well chilled |
Directions
SEASONINGS
SAUCE
GARNISH
Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer & lay rice on the cheesecloth. Steam for 30 minutes or until cooked through. The rice will become glossy.
Mix the SEASONINGS ingredients in a large bowl & gently mix in the hot steamed rice. Cover tightly & let soak for 30 minutes to absorb the coconut flavour.
Blend the SAUCE ingredients in a pot & heat until it just reaches the boiling point. Let cool.
Peel the mangoes, slice lengthwise & remove the pits.
Divide the rice among 6 plates. Place mango slices on top & cover with the sauce. Sprinkle with the sesame seeds & serve.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" From: Mark Satterly Date: 09-27-94