Mango with Sticky RiceIngredients:
Directions:Sticky Rice Cooking Method Rinse rice in a colander until water runs clear; drain well. Place rice in a bowl and add regular water into the rice. Make sure the level of the water is approximately 2 inches above the rice. Let it stands for 6 - 8 hours. After 6-8 hours, drain it and put the rice in a sticky rice steaming basket (a bamboo cone shaped basket). Put it aside. Boil the 6-8 cups of water in the sticky rice steamer pot (a large metal urn shaped pot). When the water is boiling, put the sticky rice steaming basket into the steamer pot. Make sure that the bottom of steaming basket doesn't touch the boiling water; otherwise your sticky rice will be too wet. Cook it over boiling water for 30 to 40minutes or until the rice becomes tender and translucent.Then fluff up the rice all over to make sure the rice is cooked. Remove the steaming basket and steamer pot from the heat and fluff rice with spatula. Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for two minutes. Serve warm on a platter with chilled mango slices arranged around the edge. Makes 4 to 6 servings. |