Title: Thai Sweet Rice with Mangoes
Categories: Fruit Ethnic
Yield: 1 Servings
| 2 | c | Glutinous rice (see notes) |
| 3 1/2 | c | Coconut milk (see notes) |
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 6 | | Mangoes-ripe,peeled & sliced |
| | | (actually 4 to 6 depending |
| | | On the size) |
GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained rice that
has a sticky consistency when cooked. It can be found in Asian markets and
many markets with asian specialty sections. CANNED COCONUT MILK: Canned
coconut milk also is sold in Asian markets and some supermarkets with Asian
specialty sections. Do not confuse this product with the water inside the
coconut. SHORTCUT: A Japanese rice cooker can make short work of cooking
the glutinous rice. Rather than soaking the rice, rinse it 3 times in cold
water and drain. Cook rice according to manufacturer's directions.
PROCEDURE: Cover rice with water and soak at least 6 hours or overnight
(see shortcut). A couple of hours or so before serving, drain rice and
spread on a cheesecloth-lined section of a steamer; steam for 45 minutes.
During the steaming, sprinkle the rice 2 times with 1/4 cup water.
Meanwhile, over medium heat using a Dutch oven or large saucepan, simmer
the coconut milk on medium-low heat until it is reduced by one-third in
volume. Use caution toward the end of simmering, because the coconut milk
can sen spouts of liquid 2 or 3 inches above the pan toward the end of the
simmering time if it is too hot. Remove from heat and stir in sugar and
salt. When rice is finished steaming and has rested for 10 minutes, blend
it with the warm, sweetened coconut milk; allow to stand for 10 minutes.
Immediately arrange rice on platter and place mango on top. Serve.