Sticky Rice with Mango
Yield
4 servingsPrep
20 minCook
15 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sweet rice
|
* |
| 1 | cup |
coconut milk
|
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | cup |
coconut cream
|
|
| 1 | each |
mangos
ripe |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sweet rice
|
* |
| 237 | ml |
coconut milk
|
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
sugar
|
|
| 3.8 | ml |
salt
|
|
| 59 | ml |
coconut cream
|
|
| 1 | each |
mangos
ripe |
|
Directions
Soak, rinse and steam the rice.
Set aside.
In a small pot, over medium heat, combine coconut milk, ⅓ cup sugar and ½ teaspoon salt and cook, stirring constantly, 3 to 4 minutes.
Pour ¼ cup of this mixture over the warm rice and toss gently until just combined.
Cover and set aside for 30 minutes.
In another small pot, over medium heat, bring remaining sugar, salt and coconut cream to a boil.
Cook uncovered, stirring frequently, for 5 to 8 minutes.
Mound the rice on an oval shaped platter and drizzle with coconut cream mixture.
Peel, halve and cut mango into ½ inch thick slices.
Place next to rice on platter.
