Rinse the rice once or twice, cover with water 2-3” above rice line and soak at least 4 hours, or overnight.
When ready to cook, drain the rice and steam dry (w/out any water) in a shallow heat-proof dish, placed on a steamer rack over a pot with 2” or more water. If making a large quantity, use special sticky rice steaming basket so rice cooks more evenly. With large batch, it also helps to turn rice and sprinkle a little water over top once or twice during cooking time.
When rice is about 20 min into steaming, prepare the coconut sauce by heating it with sugar and salt in saucepan. Warm mixture until well blended and smooth. If you wish a bai dteuy flavor, add a few leaves and simmer with sauce for 10 min. Then remove leaves and hand squeeze out all fragrant juice until leaves are dry. Add pressed juice to sauce. Or, if you wish delicate floral scent, use few drops jasmine essence instead. Keep sauce warm.
When rice is done and while its still hot, pour half the coconut sauce over the rice. Stir well to make sure all grains are coated. Rice should be wet but not swimming. Reserve remaining sauce for dribbling over the top before serving. Let stand for 15-20 min so rice absorbs flavor.
Slice up mango for on top of the rice, then drizzle with a bit more sauce for serving.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 2mg||0 %|
|Total Carbohydrate 100.8g||30 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 100.8g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 390
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