Mangoes with sticky rice 2

Yield: 4 Servings

Ingredients:

1 Text Only

Instructions:

This classic Thai dessert combines fresh mangoes with coconut milk and sticky (or glutinous) rice. The latter may be bought in any Asian food store. Cover 250 g of sticky rice with water and soak overnight. Drain the rice and cook in a steamer for 45 minutes (line the top of the steamer with cheesecloth or at a pinch a tea-towel and spread the rice out in it). Then pack the rice into a bowl firmly pressing it down. In a saucepan simmer together 700 mL thick coconut milk 100 g sugar and a pinch of salt for about 5 minutes stirring from time to time. Pour half over the rice then refrigerate for at least an hour. Peel and slice as many medium-sized ripe mangoes as will provide half a mango per serving. Turn the rice-cake out of the bowl and slice it thickly Serve each slice with a fan of mango and spoon over the remaining sweet coconut milk. Makes 4 to 6 servings. From "Raw Materials" by Meryl Constance Sydney Morning Herald 1/12/93. Posted by Stephen Ceideberg; February 19 1993.