RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1382
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| Recipe Name: |
Mango Sticky Rice |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Large mango chilled
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Directions:
Rince rice in a colander until the water runs clear; drain well. Place rice in a bowl and add water to cover. Let stand for 12 hours or overnight.
Drain. Spread rice in an even layer in a steamer lined with cheesecloth. Cook, covered, over boiling water for 40 to 45 minutes, or until tender and translucent. Remove from heat and fluff with a spatula.
Rince mangoes and chill them whole. Peel and chop mangoes.
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. Reduce heat to low and simmer, covered, for 2 minutes.
Fold in mangoes and serve. |
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| Nutrition per Serving: |
| Calories: |
428 |
Total Carbs: |
76.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.1 |
Protein: |
6.30 |
| Fiber: |
4.23 |
Sodium: |
101.44 |
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