Thai Sweet Rice With Mangoes
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Thai Sweet Rice With Mangoes
  Thai    Sweet    Rice    Mango    Asian  
Last updated 6/12/2012 1:26:34 AM. Recipe ID 61049. Report a problem with this recipe.
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      Title: Thai sweet rice with mangoes
 Categories: Mango, Asian, Thai
      Yield: 1 Servings
 
      2 c  Glutinous rice (see notes)
  3 1/2 c  Coconut milk (see notes)
    1/2 c  Sugar
      1 ts Salt
      6    Mangoes-ripe,peeled & sliced
           (actually 4 to 6 depending
           On the size)
 
  GLUTINOUS RICE: Glutinous or sweet rice is a white, short-grained
  rice that has a sticky consistency when cooked. It can be found in
  Asian markets and many markets with asian specialty sections. CANNED
  COCONUT MILK: Canned coconut milk also is sold in Asian markets and
  some supermarkets with Asian specialty sections. Do not confuse this
  product with the water inside the coconut. SHORTCUT: A Japanese rice
  cooker can make short work of cooking the glutinous rice. Rather than
  soaking the rice, rinse it 3 times in cold water and drain.  Cook
  rice according to manufacturer's directions. PROCEDURE: Cover rice
  with water and soak at least 6 hours or overnight (see shortcut). A
  couple of hours or so before serving, drain rice and spread on a
  cheesecloth-lined section of a steamer; steam for 45 minutes. During
  the steaming, sprinkle the rice 2 times with 1/4 cup water.
  Meanwhile, over medium heat using a Dutch oven or large saucepan,
  simmer the coconut milk on medium-low heat until it is reduced by
  one-third in volume.  Use caution toward the end of simmering,
  because the coconut milk can sen spouts of liquid 2 or 3 inches above
  the pan toward the end of the simmering time if it is too hot. Remove
  from heat and stir in sugar and salt. When rice is finished steaming
  and has rested for 10 minutes, blend it with the warm, sweetened
  coconut milk; allow to stand for 10 minutes. Immediately arrange rice
  on platter and place mango on top. Serve.
 




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Recipe ID 61049 (Apr 03, 2005)

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