Rice with Mango Veg HT DP Cambodian 30mins plus
Vegan Sweet Savoury
Sauce Gluten Wheat Dairy free Eggless Cambodia Asia
(sticky) Rice, washed
Coconut Milk (taken from the top of a 400g/14oz tin before its been shaken)
1 teasp Salt
1/4 teasp Rice Flour
4 Ripe Mangoes, peeled
A pinch of salt
1. Place the rice in a
medium saucepan and add enough water to cover by about 6mm/1/4-inch. Steam for
about 20 minutes or until just tender.
2. Place the thick
coconut milk in a medium saucepan together with the sugar, salt and rice flour
cook for 5 minutes over a low heat.
3. Add the cooked rice
to the coconut mixture, stir to mix well then set aside for about 15 minutes.
4. Make the topping by
heating the remaining thin coconut milk and salt in a small saucepan over a low
heat until the salt has dissolved.
5. To serve - Spoon the
rice onto serving plates, garnish with slices of mango and top the rice with 2
teaspoons of the coconut sauce.
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