Thai mango rice
By VicentaLakin
every year for a few years in thailand, a country that is truly fun, beautiful, well-buyed, delicious mango rice, winter shades, paddthai and many cooking schools can learn to make authentic thai food! if you're in chiang mai and you really recommend mango rice from the first fruit shop on the right side of the chiang maisson market entrance, it's delicious! i miss my fists... ..and back to business, the chef suddenly wanted to eat it over the weekend and made it simple from the materials available at home。
Recipe Recommendations
- glutinous rice 150 grams
- coconut milk 150 grams
- white granulated sugar 50 grams
- salt 5 grams
- mango one
- corn starch 10 grams
- salty and sweet
- steamed
- three-quarters of an hour
- simple
Steps for Thai mango rice
1
The rice is washed clean and immersed for at least three hours
2
Using a steam pan, the evaporation sheet is placed on the evaporation pot (plain leaves are placed on the evaporation sheet, if not jumped) and the filtration water is placed above it for approximately 20-30 minutes。
3
COMBINATION OF A'S COCONUT, SUGAR, SLURRY (WITH ZEBRA LEAVES TO BE INSERTED AT THE SAME TIME, NO JUMPS) WITH A SMALL FIRE TO HEAT IT TO MELT THE SUGAR SALT AND THEN SHIFT IT BACK UP. A MAN'S BUSY, AND THIS STEP FORGOT TO TAKE PICTURES。
4
Pour heated coconut juice into freshly cooked rice, just as good as rice。
5
Wrote for 10 minutes and set still for another 10 minutes, either in the same direction or in the opposite direction (in order to keep the grains in the same direction). The rice is fully inhaled with coconut juice。6
Coconut Topping: insert B coconut and corn starch in the pot, evenly mix (which can be added to the zebra, no skipping) and then heat it up and put it in salt, fully mix it, and the sauce becomes thick enough to turn off the fire。
7
Pack up rice rice and mango cutters and pour Topping on rice or mangoes