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Recipe Name: Mangoes With Sticky Coconut Rice Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1 Cup(s) Coconut cream
4 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
4 Ripe mangoes
3 Cup(s) Sticky coconut rice
2 Cup(s) Rice
2 Cup(s) Water
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 first 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 Diao) or other savoury
dishes. Sticky coconut rice is delicious with mangoes. 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 heat. 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
mini-kitchens on pushcarts all over Thailand. Thai desserts and
confections tend to nastily/heavenly sweet and rich. You might be
careful using the amount of salt called for in these recipes. The
Thais tend to like their stuff saltier than we would. They even make
lemonade with salt instead of sugar! REC.FOOD.RECIPES From archives. Downloaded from Glen's MM Recipe Archive,

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