| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Vegan |
Desserts, Rice, Fruits, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sweet rice |
| 1 |
c |
Coconut milk |
| 1/3 |
c |
+ 2 tb sugar |
| 3/4 |
ts |
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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