 |
Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
|
From Quick&Easy Thai by Nancie McDermott. Ingredients:
1 1/2 cups long-grain sticky rice, soaked in water to cover 3 hours to overnight |
2 cups unsweetened coconut milk |
1 cup sugar |
2 teaspoons salt |
6 mangoes, sweet and ripe |
Directions:
1. Drain soaked rice and transfer it to steamer basket. Place steamer basket over several inches of water in a saucepan or the base of a steamer. Bring water to rolling boil over medium-high heat. Cover and cook, adjusting heat to maintain steady flow of steam, until rice swells and glistens and is sticky enough to pinch into chewy lumps, 30-45 minute Replenish steamer basket with water as needed to maintain flow of steam.
2. While rice steams, combine coconut milk, sugar, and salt in medium saucepan over medium heat. Cook and stir gently for 3-4 mins., until sugar and salt dissolve into smooth sauce. Remove from heat and set aside.
3. When rice is cooked, transfer to large bowl; you will have about 4 cups cooked sticky rice. Pour sweetened coconut milk over rice and stir gently to mix it evenly into the hot rice. Cover, and set aside for at least 30 minutes or as long as 3 hours, to let rice absorb sauce. Meanwhile, peel mangoes and cut flesh off the long flat pits. Cut it into generous chunks and set aside.
4. To serve, place fist-sized portion of coconut rice and an equal portion of mango chunks on each of six small dessert plates. Serve at room temperature.
|
|