Mangoes With Sticky Rice

INGREDIENTS

INSTRUCTIONS

1/12    
This classic Thai dessert combines fresh mangoes with coconut milk and
sticky (or glutinous) rice.  The latter may be bought in any Asian
food store.  Cover 250 g of sticky rice with water and soak overnight.
Drain the  rice and cook in a steamer for 45 minutes (line the top of
the  steamer with cheesecloth or, at a pinch, a tea-towel and spread
the  rice out in it). Then pack the rice into a bowl firmly, pressing
it  down.  In a saucepan, simmer together 700 mL thick coconut milk,
100 g sugar  and a pinch of salt for about 5 minutes, stirring from
time to time.  Pour half over the rice then refrigerate for at least an
hour. Peel  and slice as many medium-sized ripe mangoes as will provide
half a  mango per serving.  Turn the rice-cake out of the bowl and
slice it thickly Serve each  slice with a fan of mango and spoon over
the remaining sweet coconut  milk.  Makes 4 to 6 servings.  From "Raw
Materials" by Meryl Constance, Sydney Morning Herald  Posted by Stephen
Ceideberg; February 19 1993.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”