INGREDIENTS

INSTRUCTIONS

In a bowl wash rice well in several changes of cold water until water is
clear. Soak rice in cold water to cover overnight.
Drain rice well in a sieve. Set sieve over a large deep saucepan of
simmering water (sieve should not touch water) and steam rice, covered with
a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water
level in pan occasionally, adding more water if necessary).
While rice is cooking, in a small saucepan bring 1 cup coconut milk to a
boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and
remove from heat. Keep mixture warm.
Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice
stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice
may be prepared up to this point 2 hours ahead and kept covered at room
temperature.
While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup
coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1
minute. Transfer sauce to a small bowl and chill until cool and thickened
slightly.
To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle
desserts with sauce and sprinkle with sesame seeds. Divide mango slices
among plates.
Serves 6.
Gourmet June 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”