Ingredients: |
Ingredients: 2 cups Thai sticky (or sweet) rice, dry
2 cups coconut cream
1/2 - 3/4 cup sugar (depending on sweetness of mangoes)
1 teaspoon salt
3 ripe mangoes (if you can't find mangoes, strawberries work too!)
Note: A 19 oz. can of coconut cream (70% pressed coconut + preservatives) will give you 2 cups. If you can't find pure coconut cream, you can buy 2 cans of coconut milk and skim the cream off the top. Or just use coconut milk but it won't be as creamy.
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Directions: |
Directions:Rinse the rice once and then place in a bowl. Cover it with water about 2-3 inches above the top and allow to soak for at least 4 hours or up to overnight. Drain the rice and place it inside of a cheesecloth that is lining a Thai steaming basket. Spread the rice out and up the edges so that it is not too deep in the middle. Fill the special Thai steaming pot about 2/3 full with water. Set it on the stove to boil. When it is boiling, place the basket in the top of the pot. Fold the cheesecloth over the rice, and place a pot lid over that, allowing it to nestle down into the basket. Allow the water to boil, thus steaming the rice for 30-45 minutes or until the rice turns clear in color and can be crushed easily in your fingers. Combine the cream, sugar, and salt and warm them in a saucepan. Do not allow them to boil. Slice the mangoes or strawberries. When the rice is done, remove it from the steamer into a bowl. Pour about 3/4 of the coconut sauce over it. Put the remaining sauce in a small gravy boat or pitcher to use as a topping. Stir the sauce into the rice, cover it, and let stand for about 20 minutes. To serve, dish about 1/2 cup of rice onto each plate and top with sliced mangoes. Allow guests to top with additional sauce if desired. |
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