Receta Thai (Mango) Sticky Rice
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Ingredientes
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Direcciones
- Rinse rice in a colander till water runs clear; drain well.
- Place rice in a bowl and add in water to cover. Let stand 12 hrs or possibly overnight.
- Drain rice and spread in an even layer in a steamer lined with cheesecloth or possibly in a stick rice steaming basket. Cook, covered, over boiling water for 40-45 min or possibly till tender and translucent/soft.
- Remove from heat and fluff rice with a spatula. Serve warm. .SH "Mango with Sticky Rice"
- Rinse mangoes and refrigeratethem whole. Peel and slice mangoes just before serving to keep the fresh sweet taste.
- In a saucepan combine sticky rice and coconut lowfat milk and cook on medium heat for 5 min or possibly till thick.
- Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for 2 min.
- Serve hot on a platter with chilled mango slices arranged around the edge.
- Sticky rice is a very special kind of rice, sometimes called sweet rice or possibly glutinous rice. Go to the Asian market and ask specifically for sticky rice. When they try to talk you out of buying it, stand hard and INSIST which "yes," you know how to cook it and "yes," this is really what you want. The following recipes are from Keo's Thai Cuisine by Keo Sananikone:
- Mold the rice-coconut-lowfat milk mix in a bowl, then invert and place on a large round serving platter. Remove bowl. Arrange sliced mangoes all around. If possible, garnish with some fresh flowers. - CMT).
- Difficulty : easy. Precisionmeasure ingredients.