riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (03/31/91)
Sticky rice is a very special kind of rice, sometimes called "sweet rice" or "glutinous rice." Go to the Asian market and ask specifically for sticky rice. When they try to talk you out of buying it, stand firm and INSIST that "yes," you know how to cook it and "yes," this is really what you want. The following recipes are from Keo's Thai Cuisine by Keo Sananikone: Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X Sticky Rice ----------- 1 cup sweet rice Rinse rice in a colander until water runs clear; drain well. Place rice in a bowl and add water to cover. Let stand 12 hours or overnight. Drain. spread rice in an even layer in a steamer lined with cheesecloth or in a stick rice steaming basket. Cook, covered, over boiling water for 40 to 45 minutes or until tender and translucent. Remove from heat and fluff rice with a spatula. Serve hot. Makes 1 1/2 cups. Mango with Sticky Rice ---------------------- 3 to 4 ripe mangoes, chilled 3 cups cooked sticky rice 1 cup coconut milk 2 to 4 T sugar 1/4 t salt Rinse mangoes and chill them whole. Peel and slice mangoes just before serving to keep the fresh sweet taste. In a saucepan combine sticky rice and coconut milk and cook on medium heat for 5 minutes or until thick. Stir in sugar and salt. The amount of sugar depends on the sweetness of the mangoes. Reduce heat to low and simmer, covered, for two minutes. Serve warm on a platter with chilled mango slices arranged around the edge. Makes 4 to 6 servings. (Note: mold the rice-coconut-milk mixture in a bowl, then invert and place on a large round serving platter. Remove bowl. Arrange sliced mangoes all around. If possible, garnish with some fresh flowers. -- CMT). Enjoy, Carol Miller-Tutzauer