Difference between revisions of "Sticky Rice Mango"
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# Soak the [[rice]] in cold [[water]] for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer and lay [[rice]] on the cheesecloth. Steam for 30 minutes or until cooked through. The [[rice]] will become glossy. | # Soak the [[rice]] in cold [[water]] for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer and lay [[rice]] on the cheesecloth. Steam for 30 minutes or until cooked through. The [[rice]] will become glossy. | ||
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[[Category:Laotian cuisine]] | [[Category:Laotian cuisine]] | ||
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[[Category:Laotian cuisine]] | [[Category:Laotian cuisine]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 10:12, 15 July 2012
Description
Ingredients
- 3 c glutinous rice
SEASONINGS
- 1 1/2 c coconut cream
- 1/2 c Sugar
- 1 t salt
SAUCE
- 1 1/4 c coconut cream
- 2 tb Sugar
- 1/4 ts salt
- 6 Ripe mangoes, well chilled
GARNISH
- 2 tb sesame seeds, toasted
Procedures
- Soak the rice in cold water for 2 hours. Drain. Line a steamer with cheesecloth, heat steamer and lay rice on the cheesecloth. Steam for 30 minutes or until cooked through. The rice will become glossy.
- Mix the SEASONINGS ingredients in a large bowl and gently mix in the hot steamed rice. Cover tightly and let soak for 30 minutes to absorb the coconut flavour.
- Blend the SAUCE ingredients in a pot and heat until it just reaches the boiling point. Let cool. Peel the mangoes, slice lengthwise and remove the pits. Divide the rice among 6 plates. Place mango slices on top and cover with the sauce. Sprinkle with the sesame seeds and serve.
