Recipe - Thai (Mango) Sticky Rice

200 g Sweet rice
4 Ripe mangoes; chilled
2/3 l Cooked sticky rice
225 ml Coconut milk
38 g Sugar
One fourth teaspoon Salt

1. Rinse rice in a colander until water runs clear; drain well.

2. Place rice in a bowl and add water to cover. Let stand 12 hours or
overnight.

3. 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 4045 minutes or until tender and translucent.

4. Remove from heat and fluff rice with a spatula. Serve hot. .SH "Mango
with Sticky Rice"

1. Rinse mangoes and chill them whole. Peel and slice mangoes just before
serving to keep the fresh sweet taste.

2. In a saucepan combine sticky rice and coconut milk and cook on medium
heat for 5 minutes or until thick.

3. 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.

4. 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 # 089815183X

Mold the ricecoconutmilk mixture in a bowl, then invert and place on a
large round serving platter. Remove bowl. Arrange cut or sliced up mangoes all
around. If possible, garnish with some fresh flowers. CMT).

Difficulty : easy. Precision
: measure ingredients.