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Name: Sticky Rice with Mango
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Sesame seeds toasted; 1 1/2 c Glutinous rice (sweet); 1/3 c sugar Plus 3 tablespoons; 1 lg Mango peeled, pitted, and cut into thin slices (at least 24); 1/4 ts Salt; 1 1/3 c canned milk Well-stirred

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INGREDIENTS

1 tb Sesame seeds ; toasted
1 1/2 c Glutinous rice ; (sweet)
1/3 c sugar ; Plus 3 tablespoons
1 lg Mango ; peeled, pitted, and cut into thin slices (at least 24)
1/4 ts Salt
1 1/3 c canned milk ; Well-stirred

Servings

INSTRUCTIONS

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight. Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm. Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature. While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly. To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates. Serves 6. Gourmet June 1994

NOTES

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Sticky Rice with Mango

1 tb Sesame seeds toasted
1 1/2 c Glutinous rice (sweet)
1/3 c sugar Plus 3 tablespoons
1 lg Mango peeled, pitted, and cut into thin slices (at least 24)
1/4 ts Salt
1 1/3 c canned milk Well-stirred

In a bowl wash rice well in several changes of cold water until water is  clear. Soak rice in cold water to cover overnight.    Drain rice well in a sieve. Set sieve over a large deep saucepan of  simmering water (sieve should not touch water) and steam rice, covered with  a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water  level in pan occasionally, adding more water if necessary).    While rice is cooking, in a small saucepan bring 1 cup coconut milk to a  boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and  remove from heat. Keep mixture warm.    Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice  stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice  may be prepared up to this point 2 hours ahead and kept covered at room  temperature.    While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup  coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1  minute. Transfer sauce to a small bowl and chill until cool and thickened  slightly.    To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle  desserts with sauce and sprinkle with sesame seeds. Divide mango slices  among plates.    Serves 6.    Gourmet June 1994

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Nutrition

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Serving Size: 1 Serving (1096g)
Recipe Makes: 1

Calories: 2214
Calories from Fat: 102 (5%)

Amt Per Serving		% DV

	Total Fat 11.3g	15 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 4.5g
Cholesterol 0mg		0 %
Sodium 10.8mg		0 %
Potassium 704.2mg		19 %
Total Carbohydrate 505.3g		149 %
	Dietary Fiber 16.1g	64 %
	Sugars, other 489.2g
Protein 26.4g		38 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2214

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