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Thai Mango Sticky Rice | Cook Books » Cook Book B

Thai Mango Sticky Rice

Serving Size : 1
for prepare Thai Mango Sticky Rice
Amount Measure Ingredient - Preparation Method
200 g sweet rice
4 ripe mangoes - chilled
2/3 l cooked sticky rice
225 ml coconut milk
38 g sugar
1/4 tsp salt
recipe Thai Mango Sticky Rice

1. Rinse rice in a colander until water
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runs clear; drain well. 2. Place rice in a bowl and add water to cover.
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Let stand 12 hours or overnight. 3. Drain rice and spread in an
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even layer in a steamer lined with cheesecloth or in a stick rice steaming basket. Cook, covered, over boiling
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water for 40-45 minutes or until tender and translucent. 4. Remove from heat and fluff rice with a spatula. Serve
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hot. .SH "Mango with Sticky Rice" 1. Rinse mangoes and chill them whole. Peel and slice
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mangoes just before serving to keep the fresh sweet taste. 2. In a
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saucepan combine sticky rice and coconut milk and cook on medium heat for
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5 minutes or until thick. 3. Stir in sugar and salt. The amount of sugar depends on the sweetness
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of the mangoes. Reduce heat to low and simmer, covered, for 2 minutes. 4. Serve warm
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on a platter with chilled mango slices arranged around the edge. Author's Notes: Sticky
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rice is a very special kind of rice, sometimes called sweet rice or glutinous rice. Go to
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the Asian market and ask specifically for sticky rice. When they try to talk you out of buying
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it, stand firm and INSIST that "yes," you know how to cook it and "yes," this is really what
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you want. The following recipes are from Keo's Thai Cuisine by Keo Sananikone: Berkeley, CA: Ten
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Speed Press, ISBN # 0-89815-183-X Mold the rice-coconut-milk mixture in a bowl, then
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invert and place on a large round serving platter. Remove bowl. Arrange sliced mangoes all around. If
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possible, garnish with some fresh flowers. - CMT). Difficulty : easy. Precision : measure ingredients.

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    Views: 3182 | Author: Shad0w | 19 December 2009 | Comments (0)

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