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Thai Sweet Sticky Rice With Mango (Khao
Neeo Mamuang)
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 INGREDIENTS
(4 persons)
* 300 g uncooked short-grain white rice
* 475 ml water
* 355 ml coconut milk
* 200 g white sugar
* 3 g salt
* 120 ml coconut milk
* 10 g white sugar
* 2 g salt
* 8 g tapioca starch
* 3 mangos, peeled and sliced
* 9 g toasted sesame seeds
DIRECTIONS
1. Combine the rice and water in a saucepan; bring to a boil; cover and
reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar,
and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil;
remove from heat and set aside. Stir the cooked rice into the coconut milk
mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar,
1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the
rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds. |
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