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INGREDIENTS (6 servings):
1 1/2 cup sushi rice
2 cans (15 ounces) coconut milk
1/2 teaspoon salt
4 heaped tablespoons sugar (or
to taste)
1 teaspoon vanilla extract
4 tablespoons peach or apricot
jam
2 tablespoon water
4 ripe mangoes
DIRECTIONS:
Put rice in sieve. Rinse rice
under cold water until water
(from rice) runs clear.
Put rice in medium pot.
Add coconut milk.
Add salt.
Stir.
Add sugar.
Add vanilla extract.
Stir well to blend all ingredients.
Cover pot with lid. Bring to boil.
Reduce heat and cook 20 to 25
minutes, or until rice is cooked
through. Stir ocassionally to
prevent rice from sticking to
bottom of pot.
When rice is done, fluff it with
spoon gently. Take lid off. Cool
rice to room temperature.
Another way to cool rice faster is
to transfer it to heat-proof bowl
and leave on counter top until
rice is tepid, stirring often.
While you cool down the rice,
prepare jam sauce:
Put jam in small pot.
Add water.
Heat gently, stirring constantly,
until jam and water blend
together and are uniform. Do
not allow to boil! Once
well-blended, take pot off the
heat and cool to room
temperature.
Dice 2 mangoes and slice
another 2 mangoes. CLICK
HERE for instructions.
Spread mango dices evenly
among glasses and put them on
bottom of each glass.
Add about 1/2 tablespoon jam
mixture in each glass.
Spread rice evenly among
glasses.
Top rice with mango slice.
Spread the remaining jam sauce
among glasses, on top of mango
slices.
Enjoy!
1 1/2 cup sushi rice
2 cans (15 ounces) coconut milk
1/2 teaspoon salt
4 heaped tablespoons sugar (or
to taste)
1 teaspoon vanilla extract
4 tablespoons peach or apricot
jam
2 tablespoon water
4 ripe mangoes
DIRECTIONS:
Put rice in sieve. Rinse rice
under cold water until water
(from rice) runs clear.
Put rice in medium pot.
Add coconut milk.
Add salt.
Stir.
Add sugar.
Add vanilla extract.
Stir well to blend all ingredients.
Cover pot with lid. Bring to boil.
Reduce heat and cook 20 to 25
minutes, or until rice is cooked
through. Stir ocassionally to
prevent rice from sticking to
bottom of pot.
When rice is done, fluff it with
spoon gently. Take lid off. Cool
rice to room temperature.
Another way to cool rice faster is
to transfer it to heat-proof bowl
and leave on counter top until
rice is tepid, stirring often.
While you cool down the rice,
prepare jam sauce:
Put jam in small pot.
Add water.
Heat gently, stirring constantly,
until jam and water blend
together and are uniform. Do
not allow to boil! Once
well-blended, take pot off the
heat and cool to room
temperature.
Dice 2 mangoes and slice
another 2 mangoes. CLICK
HERE for instructions.
Spread mango dices evenly
among glasses and put them on
bottom of each glass.
Add about 1/2 tablespoon jam
mixture in each glass.
Spread rice evenly among
glasses.
Top rice with mango slice.
Spread the remaining jam sauce
among glasses, on top of mango
slices.
Enjoy!
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Smooth and mellow, your guests will rave over
this colorful dessert!
this colorful dessert!
Rice and Mango Dessert
Adapted from
175 Fruit Desserts
175 Fruit Desserts