Category : Desserts
Author : n7
Hits : 3889
Date : 17/12/2002
1 cup Coconut cream4 tablespoons Sugar 1 teaspoon Salt 4 Ripe mangoes 3 cups Sticky coconut rice
Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally. Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.COCONUT RICE (Khao Man): Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with. If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight If prepared with ordinary rice. Sticky coconut rice is delicious with mangoes. 2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt. Mix well Bring to the boil over medium heat. Reduce the heat and cover. Simmer for 10 minutes.When all the liquid has been absorbed, cook for a few more minutes over low heat. The resulting slight burning of the rice at the bottom of the pan gives extra flavour to this dish.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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