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     Title: Mangoes with Sticky Rice
Categories: Thai, Desserts, Ceideburg 2
     Yield: 1 servings

     1 c  Coconut cream
     4 tb Sugar
     1 ts Salt
     4    Ripe mangoes
     3 c  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, serve with Salted Sun-Dried Beef (Nua
 Dad Diao) or other savoury dishes.  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.

 All these are from "Discover Thai Cooking" by Chaslin, Canungmai and
 Tettoni, Times Editions, Singapore.  1987.

 These are typical of the "street food" that one buys from the vendors
 with mini-kitchens on pushcarts all over Thailand.  Thai desserts and
 confections tend to nastily/heavenly sweet and rich.  You might be
 careful using the amount of salt called for in these recipes.  The
 Thais tend to like their stuff saltier than we would.  They even make
 lemonade with salt instead of sugar!

 Posted by Stephen Ceideberg; March 16 1992.

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