Thursday, February 24, 2011

Coconut Rice with Mango

This is Thai, Cambodian, Vietnamese desert

2 cups of glutinous rice
1 can of coconut milk divide in half (save half for the coconut sauce)
2 T of sugar
Pinch of salt

In a medium bowl soak 2 cup of glutinous rice (Thai sticky rice) in water for 30 minutes
After 30 minutes wash the rice few times drain the water out
In a microwave safe bowl put the rice in and add 2 ¼ cup of water
Cover with the lid microwave for 14 minutes till the rice is done.
When the rice is done, mix with 1/2 can of coconut milk,
Dash of salt and 2 T of sugar, mix it well and let it cool before serving

To make the coconut sauce
In a sauce pan put 1/2 can of coconut milk
1/4 cup of sugar
1 t of cornstarch
Pinch of salt
Mix it well and heat the sauce on low heat till it is hot and bubble turn the heat off.
The sauce will be thicker when it cools down.

Serve the Glutinous rice with ripe mango
Put the rice on a serving plate
Put the sliced ripe mango all around the rice (you can do it whatever way you like)
Spoon coconut sauce over rice
Now sprinkle with roasted coconut flake and sesame seeds

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