MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Mangoes with Sticky Rice
  Categories: Thai, Desserts, Ceideburg 2
       Yield: 1 servings
       1 c  Coconut cream
       4 tb Sugar
       1 ts Salt
       4    Ripe mangoes
       3 c  Sticky coconut rice
   Mix the coconut cream with the sugar and salt, and bring to a boil.
   Simmer for a few minutes, stirring occasionally.
   Peel the mangoes and slice them, removing the stones.  Arrange the
   mangoes on individual plates with rice beside them.  Spoon the sauce
   over the rice.
   COCONUT RICE (Khao Man):
   Coconut rice can be prepared with another ordinary or sticky rice,
   depending on what sort of dish it is to be served with.  If using
   sticky rice, soak it first in plenty of water for at least two hours,
   but preferably overnight
   If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua
   Dad Diao) or other savoury dishes.  Sticky coconut rice is delicious
   with mangoes.
   2 cups rice 2 cups water 1 cup coconut cream Salt
   Rinse and drain the rice and put into a pan with the water, coconut
   cream and salt.  Mix well
   Bring to the boil over medium heat.  Reduce the heat and cover.
   Simmer for 10 minutes.
   When all the liquid has been absorbed, cook for a few more minutes
   over low heat.  The resulting slight burning of the rice at the
   bottom of the pan gives extra flavour to this dish.
   All these are from “Discover Thai Cooking” by Chaslin, Canungmai and
   Tettoni, Times Editions, Singapore.  1987.
   These are typical of the “street food” that one buys from the vendors
   with mini-kitchens on pushcarts all over Thailand.  Thai desserts and
   confections tend to nastily/heavenly sweet and rich.  You might be
   careful using the amount of salt called for in these recipes.  The
   Thais tend to like their stuff saltier than we would.  They even make
   lemonade with salt instead of sugar!
   Posted by Stephen Ceideberg; March 16 1992.