INGREDIENTS

INSTRUCTIONS

GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained  rice
that has a sticky consistency when cooked. It can be found in  Asian
markets and many markets with asian specialty sections. CANNED  COCONUT
MILK: Canned coconut milk also is sold in Asian markets and  some
supermarkets with Asian specialty sections. Do not confuse this
product with the water inside the coconut. SHORTCUT: A Japanese rice
cooker can make short work of cooking the glutinous rice. Rather than
soaking the rice, rinse it 3 times in cold water and drain.  Cook  rice
according  to manufacturer's directions. PROCEDURE: Cover rice  with
water and soak at least 6 hours or overnight (see shortcut). A  couple
of hours or so before serving, drain rice and spread on a
cheesecloth-lined section of a steamer; steam for 45 minutes. During
the steaming, sprinkle the rice 2 times with 1/4 cup water.  Meanwhile,
over medium heat using a Dutch oven or large saucepan,  simmer the
coconut milk on medium-low heat until it is reduced by  one-third in
volume.  Use caution toward the end of simmering,  because the coconut
milk can sen spouts of liquid 2 or 3 inches above  the pan toward the
end of the simmering time if it is too hot. Remove  from heat and stir
in sugar and salt. When rice is finished steaming  and has rested for
10 minutes, blend it with the warm, sweetened  coconut milk; allow to
stand for 10 minutes. Immediately arrange rice  on platter and place
mango on top. Serve.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 2326.5mg
Potassium: 2.5mg
Carbohydrates: 100g
Fiber: 0g
Sugar: 99.8g
Protein: 0g