Make sure youThe correctRice voted for thisdessert-regularly(Salty) ricewill not work, you musthave sweet rice.The stickyricecan besteamed,as they doin Thailand(A colandercan be used forthis), or you canmaking ina pot on the stove.Laysome freshmangosliceson the sweet glutinous rice, thensmotherwith the simplecoconut sauce- PureHeaven!If youmangoes and/or stickyeat rice,youthis verysimple, butexotic Thaidessertlove.
Ingredients (For 4-5 people) 2 cups "Sweet Rice " 1 cup sugar ½ tin (400ml) Coconut Milk 2 ripe mangoes
Ingredients for Cream Sauce (Topping) ½ tin (400ml) Coconut Milk 1 tablespoon sugar ½ teaspoon salt ½ teaspoon of cornstarch
Cooking Instructions For the sweet rice: Rinse the rice, the week in water for 30 minutes. Molding a portion of the water, have 1/4 inch of water remaining on the top of the rice. Cover container and microwave on high for 10 minutes (Note: Cooking times may vary.) Mix rice after 10 minutes and put it back in the microwave for an additional 4 minutes. Combine sugar and 1/2 can coconut milk and stir until sugar is dissolved. Pour this sauce over the rice and coat completely. Cover and let stand for 20 minutes and serve at room temperature. Slice mangoes into pieces and serve with sweet rice.
Cooking Instructions For the sauce (topping): Mix sugar and remaining 1/2 can coconut milk and stir until sugar is dissolved. Add salt and maïszetmaal and put all ingredients in a saucepan. Stir well. Cook on low heat and stir constantly until it just boils, turn the heat off. Let it cool.