Recipe - Mangoes With Sticky Coconut Rice

1 cup Coconut cream
4 tablespoon Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cup Sticky coconut rice

COCONUT RICE (KHAO MAN
2 cup Rice
2 cup Water
1 cup Coconut cream
Salt

Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer
for a few minutes, stirring occasionally.

Peel the mangoes and slice them, removing the stones. Arrange the mangoes
on individual plates with rice beside them. Spoon the sauce over the rice.

COCONUT RICE (Khao Man): Coconut rice can be prepared with another
ordinary or sticky rice, depending on what sort of dish it is to be served
with. If using sticky rice, soak it first in plenty of water for at least
two hours, but preferably overnight If prepared with ordinary rice, serve
with Salted SunDried Beef (Nua Dad Diao) or other savoury dishes. Sticky
coconut rice is delicious with mangoes.

Rinse and drain the rice and put into a pan with the water, coconut cream
and salt. Mix well Bring to the boil over medium heat. Reduce the heat and
cover. Simmer for 10 minutes.

When all the liquid has been absorbed, cook for a few more minutes over
low heat. The resulting slight burning of the rice at the bottom of the pan
gives extra flavour to this dish.

All these are from "Discover Thai Cooking" by Chaslin, Canungmai and
Tettoni, Times Editions, Singapore. 1987.

These are typical of the "street food" that one buys from the vendors with
minikitchens on pushcarts all over Thailand. Thai desserts and confections
tend to nastily/heavenly sweet and rich. You might be careful using the
amount of salt called for in these recipes. The Thais tend to like their
stuff saltier than we would. They even make lemonade with salt instead of
sugar!

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