Title: Mangoes with Sticky Rice
Categories: Thai Dessert Ceideburg
Yield: 1 Servings

1	c	Coconut cream
4	tb	Sugar
1	ts	Salt
4		Ripe mangoes
3	c	Sticky coconut rice

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 f irst in plenty of water for at least two hours, but preferably overnight If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Dia o) or other savoury dishes. Sticky coconut rice is delicious with mangoes.

2 cups rice 2 cups water 1 cup coconut cream Salt 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 h eat. 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 mi ni-kitchens on pushcarts all over Thailand. Thai desserts and confections ten d to nastily/heavenly sweet and rich. You might be careful using the amount o f salt called for in these recipes. The Thais tend to like their stuff saltie r than we would. They even make lemonade with salt instead of sugar! Posted by Stephen Ceideberg; March 16 1992.

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Medate: Tue, 06 Feb 1996 11:20:30 ~0500

previous

next