| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Vegan | Desserts, Fruits, Rice, Vegan | 4 | Servings |
INGREDIENTS
| 1 | c | Sweet rice |
| 1 | c | Coconut milk |
| 1/3 | c | + 2 tb sugar |
| 3/4 | t | Salt |
| 1/4 | c | Coconut cream |
| 1 | Ripe mango |
INSTRUCTIONS
Soak, rinse & steam the rice. Set aside. In a small pot, over medium heat, combine coconut milk, 1/3 c sugar & 1/2 ts salt & cook, stirring constantly, 3 to 4 minutes. Pour 1/4 c of this mixture over the warm rice & toss gently until just combined. Cover & set aside for 30 minutes. In another small pot, over medium heat, bring remaining sugar, salt & coconut cream to a boil. Cook uncovered, stirring frequently, for 5 to 8 minutes. Mound the rice on an oval shaped platter & drizzle with coconut cream mixture. Peel, halve & cut mango into 1/2" thick sloces. Place next to rice on platter. Grace Young, "The Best of Thailand: A Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 274
Total Fat: 25.7g
Cholesterol: 0mg
Sodium: 1464.1mg
Potassium: 124.7mg
Carbohydrates: 13.6g
Fiber: 6g
Sugar: 0g
Protein: 1.1g