INGREDIENTS

INSTRUCTIONS

Rinse rice in a colander until water runs clear; drain well. Place
rice in a bowl and add water to cover. Let stand 12 hours or
overnight. Drain rice and spread in an even layer in a steamer lined
with cheesecloth or in a stick rice steaming basket. Cook, covered,
over boiling water for 40-45 minutes or until tender and translucent.
Remove from heat and fluff rice with a spatula. Serve hot. .SH "Mango
with Sticky Rice" Rinse mangoes and chill them whole. Peel and slice
mangoes just before serving to keep the fresh sweet taste. In a
saucepan combine sticky rice and coconut milk and cook on medium heat
for 5 minutes or until thick. Stir in sugar and salt. The amount of
sugar depends on the sweetness of the mangoes. Reduce heat to low and
simmer, covered, for 2 minutes. Serve warm on a platter with chilled
mango slices arranged around the edge.  Author's Notes: Sticky rice is
a very special kind of rice, sometimes  called sweet rice or glutinous
rice. Go to the Asian market and ask  specifically for sticky rice.
When they try to talk you out of buying  it, stand firm and INSIST that
"yes," you know how to cook it and  "yes," this is really what you
want. The following recipes are from  Keo's Thai Cuisine by Keo
Sananikone: Berkeley, CA: Ten Speed Press,  ISBN # 0-89815-183-X  Mold
the rice-coconut-milk mixture in a bowl, then invert and place  on a
large round serving platter. Remove bowl. Arrange sliced mangoes  all
around. If possible, garnish with some fresh flowers. -- CMT).
Difficulty    : easy. Precision  : measure ingredients.

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Nutrition (calculated from recipe ingredients)
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Calories: 913
Calories From Fat: 81
Total Fat: 9g
Cholesterol: 0mg
Sodium: 1549.8mg
Potassium: 332.9mg
Carbohydrates: 195.8g
Fiber: 7.6g
Sugar: 79.5g
Protein: 13.2g