Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2- to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A11) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 4|
|Calories from Fat: 225 (33%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 16.4mg||1 %|
|Potassium 383.5mg||10 %|
|Total Carbohydrate 105.1g||31 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 96.4g|
|Protein 10.1g||14 %|
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Calories per serving: 680
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