This simple dessert is what Thais call a “sweet snack”. Dessert is not a very popular dish in Thailand due to the heat and humidity, but locals love such light goodies or just served fruit at the end of the meal. Share with friends: 
Time: 30 minutes plus swelling time Difficulty: easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. Thai glutinous rice (kao nyao)
- 1 can (550 gr.) Unsweetened coconut milk
- 1/4 Art. Sahara
- 1/4 tsp salt
- 2 peeled and sliced mangoes
- 6 sprigs of mint
Recipes with similar ingredients: rice, coconut milk, mango, mint
Recipe preparation:
- In a large bowl, mix rice with so much water that it was 2.5 cm above the level of rice. Soak for at least 6 hours. and until 24 hours. Drain the water.
- Put the bamboo steaming basket in the wok and cover it her parchment paper. Add water to the bottom baskets, 2.5-4 cm. Bring water to a boil. To the bottom of the basket put rice, reduce heat to moderately weak, cover wok lid and cook until soft rice, 20-25 minutes. Remove from heat and put the rice in a bowl.
- Open coconut milk and peel off a thick layer cream. Put in a small pan. (The rest is coconut milk leave for another recipe.) Add sugar and coconut cream salt and bring them to a boil. Cook, stirring until sugar dissolve in about a minute. Pour rice with this mixture, well mix, cover and let stand until liquid is absorbed, approximately 30 min. Serve at room temperature with sliced mangoes. Garnish with sprigs of mint. (The finished dish can be stored, covered, at room temperature for 6-8 hours. Do not refrigerate, otherwise rice hardens.)
