Difference between revisions of "Sticky Rice and Mango I"
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* 1 tbsp. [[sesame seed]]s, toasted lightly | * 1 tbsp. [[sesame seed]]s, toasted lightly | ||
* 1 large [[mango]], peeled, pitted and cut into thin slices | * 1 large [[mango]], peeled, pitted and cut into thin slices | ||
| − | == | + | == Procedures == |
In a bowl wash [[rice]] well in several changes of cold [[water]] until [[water]] is clear. Soak [[rice]] in cold [[water]] to cover overnight. Drain [[rice]] well in a sieve. Set sieve over a large deep saucepan of simmering [[water]] (sieve should not touch [[water]]) and steam [[rice]], covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check [[water]] level in pan occasionally, adding more [[water]] if necessary). While [[rice]] is cooking, in a small saucepan bring 1 cup [[coconut milk]] to a boil with 1/3 cup [[Granulated sugar|Sugar]] and [[salt]], stirring until [[Granulated sugar|Sugar]] is dissolved, and remove from heat. Keep mixture warm. Transfer cooked [[rice]] to a bowl and stir in coconut-[[milk]] mixture. Let [[rice]] stand, covered, 30 minutes, or until coconut-[[milk]] mixture is absorbed. [[rice]] may be prepared up to this point 2 hours ahead and kept covered at room temperature. While [[rice]] is standing, in cleaned small pan slowly boil remaining 1/3 cup [[coconut milk]] with remaining 3 tablespoons [[Granulated sugar|Sugar]], stirring occasionally, for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly. To serve, mold 1/4 cup servings of [[glutinous rice|sticky rice]] on dessert plates. Drizzle desserts with sauce and sprinkle with [[sesame seed]]s. Divide [[mango]] slices among plates. | In a bowl wash [[rice]] well in several changes of cold [[water]] until [[water]] is clear. Soak [[rice]] in cold [[water]] to cover overnight. Drain [[rice]] well in a sieve. Set sieve over a large deep saucepan of simmering [[water]] (sieve should not touch [[water]]) and steam [[rice]], covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check [[water]] level in pan occasionally, adding more [[water]] if necessary). While [[rice]] is cooking, in a small saucepan bring 1 cup [[coconut milk]] to a boil with 1/3 cup [[Granulated sugar|Sugar]] and [[salt]], stirring until [[Granulated sugar|Sugar]] is dissolved, and remove from heat. Keep mixture warm. Transfer cooked [[rice]] to a bowl and stir in coconut-[[milk]] mixture. Let [[rice]] stand, covered, 30 minutes, or until coconut-[[milk]] mixture is absorbed. [[rice]] may be prepared up to this point 2 hours ahead and kept covered at room temperature. While [[rice]] is standing, in cleaned small pan slowly boil remaining 1/3 cup [[coconut milk]] with remaining 3 tablespoons [[Granulated sugar|Sugar]], stirring occasionally, for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly. To serve, mold 1/4 cup servings of [[glutinous rice|sticky rice]] on dessert plates. Drizzle desserts with sauce and sprinkle with [[sesame seed]]s. Divide [[mango]] slices among plates. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 10:12, 15 July 2012
Description
.
Ingredients
- 1/2 cups glutinous (sweet) rice
- 1 1/3 cups well-stirred canned unsweetened coconut milk
- 1/3 cup plus 3 tbsp. Sugar
- 1/4 tsp. salt
- 1 tbsp. sesame seeds, toasted lightly
- 1 large mango, peeled, pitted and cut into thin slices
Procedures
In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup Sugar and salt, stirring until Sugar is dissolved, and remove from heat. Keep mixture warm. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. rice may be prepared up to this point 2 hours ahead and kept covered at room temperature. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons Sugar, stirring occasionally, for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
