lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Nesquik Brownies
Ingredients:
- 1 granulated sugar
- 3/4 butter
- 2 half-and-half
- 2 eggs
- 1 vanilla extract
- 1 1/3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees; Spray 9x13 baking pan with non-stick baking spray and set aside.
2. In a large bowl, whisk together sugar, butter and half and half.
3. Add eggs and vanilla to sugar mixture and whisk throughly.
4. In a medium bowl, combine flour, strawberry powder, baking powder and salt throughly; Stir into sugar mixture throughly.
5. Fold in white chocolate chips into batter.
6. Spread into prepared pan. Bake for 20-25 minutes or until tester comes out slightly sticky.
7. Cool in pan; Cut into bars and enjoy!
8. Footnotes.
9. Pan size can be down-sized for more fuller brownie.
Title: Easy Creamy Banana Pudding
Ingredients:
- 2 vanilla instant pudding mix
- 1 Cool Whip
- 1 sour cream
- 1 bananas
- 4 -6
Instructions:
1. Mix pudding as box directs.
2. Add to pudding the Cool Whip and sour cream; stir.
3. When pudding is mixed, layer pudding, vanilla wafers, bananas, pudding, vanilla wafers and bananas, etc.
Title: No Bake Peanut Butter Balls
Ingredients:
- 1/2 sugar
- 1/2 light corn syrup
- 1/2 creamy peanut butter
- 1 vanilla
- 4 raisins
- 1/2
Instructions:
1. Heat sugar and corn syrup in a sauce pan over med.
2. until sugar is melted.
3. Heat to boiling; boil thirty sec.
4. and then remove from heat.
5. Stir in PB and vanilla until smooth.
6. Quickly fold in raisins, if using.
7. **Stir in cereal!
8. Shape into 1 inch balls w/ buttered hands.
9. Must do this relatively quickly or mixture will start to harden!
Title: Coconut Pavlova
Ingredients:
- 3 sugar
- 3/4 cornstarch
- 1 vinegar
- 1 coconut
- 1/2 honey
- 1 maple syrup
- 1 ice cream
- 2
Instructions:
1. FOR THE PAVLOVA: In a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch and vinegar. Gently fold in coconut.
2. Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days.
3. To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.
Title: Pecan Rounds - Cookies
Ingredients:
- 1 1/2 pecan pieces
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1/2 baking powder
- 1 egg
- 1 vanilla
- 1 1/2 flour
Instructions:
1. To toast pecan pieces: Spread nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 10 minutes or until light golden brown; watch carefully and stir once or twice. Cool.
2. Place nuts in food processor; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
3. Add butter, sugars, baking soda and baking powder; process just until combined.
4. Add egg and vanilla; process just until combined.
5. Add flour. Process by pulsing with on/off action just until combined.
6. Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour until firm.
7. Heat oven to 375 Degrees F.
8. Shape dough into 1-inch balls and roll in additional granulated sugar to coat. If you choose to use a cookie scooper, you must then hand-roll each ball for best, optimal results. It's worth the extra step; I've tried both ways!
9. Place, 2 inches apart, on ungreased or Silpat-lined cookie sheets. Flatten slightly with bottom of glass, dipping in sugar to prevent sticking.
10. Bake 7 to 9 minutes or until lightly browned. Remove from oven and immediately sprinkle additional granulated sugar over warm cookies for extra sparkle. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks.
Title: Sweet Tropical Loaves
Ingredients:
- 1 crushed pineapple
- 1 evaporated milk
- 1 eggs
- 2 ground nutmeg
- 1/2 flaked coconut
- 1/2 confectioners' sugar
- 1 1/2 milk
- 2 coconut
- 1 -2
- 2
Instructions:
1. In a large mixing bowl, combine the first five ingredients. Beat on low spead just until moistened. Beat on high for 2minutes. Stir in coconut.
2. Pour into twe greased 8-in x 4-in x 2-in load pans. Bake at 325 for 45 -50 minutes or until a toothpick inserted near center comes out clean.
3. Cool for 10 minutes befroe removing from panhs to wire racks to cool completely.
4. For glaze, in a small mixing bowl, combine sugar and milk until smooth.
5. Add extract. Drizzle over loaves, sprinkle with coconut.
Title: Crock Pot Strawberry Cream Cake
Ingredients:
- 15 1/4 cream cheese
- 8 egg
- 1 sugar
- 1/4 vanilla extract
- 1 Cool Whip
- 12
Instructions:
1. Spray your crock pot with cooking spray.
2. Prepare your cake mix per the instructions on the box.
3. Mix together your cream cheese, egg, sugar and vanilla extract until smooth.
4. Pour your prepared cake mix into your crock pot and distribute evenly.
5. Take a spoon and drop spoonfuls of your cream cheese mixture all over your batter.
6. Drag a knife through your cream cheese mixture and batter to create a cream cheese "swirl".
7. Cover and cook on low for 3-4 hours or high for 1-2 hours, until it passes the toothpick test.
8. Remove your lid and let the cake cool completely.
9. Top with cool whip.
Title: Baked Apple Slices
Ingredients:
- 4 -5 tart apples
- 1 water
- 1/4 margarine
- cinnamon
Instructions:
1. Peel and slice apples into quarters.
2. Place in flat Pyrex baking pan.
3. Boil last 3 ingredients for about 2 minutes; pour over the apples.
4. Bake at 350 degrees for 1 hour.
Title: Waylon's Lemon Summer Picnic Cake
Ingredients:
- 1 lemon gelatin
- 1 lemon zest
- 1 eggs
- 3 water
- 3/4 butter
- 1 powdered sugar
- 1/3 fresh lemon juice
- 1
- 6
Instructions:
1. Mix all cake ingredients together beating for 4 minutes and bake in a greased 9x13 inch pan for 35-45 minutes at 350 degrees.
2. Poke holes in warm cake with a fork and drizzle topping over. Cool and serve.
Title: Apple Meringue
Ingredients:
- 2 granny smith apples
- 1 sugar
- 1 honey
- 1/2 water
- 1/2 vanilla beans
- 2 vanilla extract
- 1/2 cloves
- 1 cinnamon
- 1/2 nutmeg
- 2 raisins
- 1 Grand Marnier
- 1/4 cognac
- 4 sugar
- water
Instructions:
1. Peel, core and slice apples, not too thin.
2. Make a syrup with the water and the sugar.
3. Add the spices, apples and raisins.
4. Cook covered until tender, but still hold their shape.
5. Add the liqueur and the honey.
6. Place in a baking dish.
7. Make Italian Meringue------------------.
8. Stir sugar and water over heat until sugar is completely dissolved.
9. Let cook until a thick syrup.
10. Meanwhile, whip with an electric beater the whites until they form soft peaks.
11. Slowly pour the hot syrup into the whites, beating all along until cool.
12. Spread meringue on top of apples, bake in preheated 350 F oven until golden.
13. Chill.
Title: Sour Cream Cookies
Ingredients:
- 1 1/2 sugar
- 1 1/2 butter
- 1/2 sour cream
- 2 eggs
- 2 vanilla
- 1 salt
- 1 baking soda
- 4 flour
Instructions:
1. Cream butter and sugar together.
2. add sour cream and eggs, mix.
3. add remaining ingredients. Mix.
4. Cover and refrigerate over night.
5. Preheat oven to 350.
6. Roll out dough on floured counter to 1/2 inch thickness. Use cookie cutter to cut out shapes.
7. Bake 10 minutes, cool on a rack.
Title: Creamy Dreamy Rice Pudding (Non-Dairy)
Ingredients:
- 1 arborio rice
- 1 1/2 water
- 3 unsweetened soymilk
- 1/4 pure maple syrup
- 1 pure vanilla extract
- 1 cinnamon
- 1/2 fresh nutmeg
Instructions:
1. Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
2. Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
3. Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
4. When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
5. Ladle into serving bowls and sprinkle with cinnamon.
6. The pudding may be eaten warm or cold, and will firm up a little as it cools.
7. Store covered in the refrigerator up to two days, if it lasts that long.
8. Enjoy!
Title: Peanut Butter-Banana Pudding
Ingredients:
- 1 French vanilla instant pudding
- 2 milk
- 1/3 creamy peanut butter
- 8 sour cream
- 1 bananas
- 5
- 8
Instructions:
1. Use wire whip to mix milk and pudding (do not use electric mixer).
2. Add peanut butter and sour cream using whisk to blend well.
3. Line 8x8-inch pan with vanilla wafers.
4. Top with sliced bananas
5. Use 1/3 of pudding to cover bananas.
6. Use 1/3 of whipped topping to cover pudding.
7. Repeat banana, pudding, and whipped topping layers twice.
8. Cover top with vanilla wafers.
9. Chill at least 2 hours.
Title: Banana Split Shortcakes
Ingredients:
- 1 ice cream
- 1 strawberry
- 1/4 sugar
- 3/4 cornstarch
- 2 flour
- 1/4 sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 - 1 1/4 low-fat buttermilk
- 2 bananas
- 3 maraschino cherries
- 8
- 1
Instructions:
1. Heat oven to 400°F Chill one cookie sheet and have ready another cookie sheet.
2. Drop 8 scoops of ice cream onto chilled cookie sheet and place in freezer.
3. For Strawberry sauce:.
4. Put sauce ingredients into a small saucepan, stir to mix.
5. Bring to a boil over medium heat and boil, stirring occasionally, until thickened.
6. Reduce heat to low and simmer 2 minutes, stirring occasionally.
7. Pour into a bowl, cool, cover, and refrigerate.
8. For Shortcakes:.
9. Mix together the flour, sugar, and the baking powder in a medium bowl.
10. With a pastry blender, cut in the butter until mixture resembles coarse crumbs.
11. Pour 1 c of the lite buttermilk in with the mixture and stir with a spoon until mixture clumps together and is slightly sticky, adding more liquid, a little at a time, if necessary (up to the 1 1/4 cup in total).
12. (Note: You can mix the shortcake dough in a processor too. Process the dry ingredients briefly to mix and then scatter butter over top and pulse until mixture resembles coarse crumbs. With motor running, add buttermilk and process just until mixture leaves sides of bowl. Remove blades.).
13. Drop 8 slightly rounded 1/3 cupfuls of dough 2 inches apart on ungreased
14. Bake 12 minutes or until slightly puffed, bottoms are brown and tops are golden.
15. Gently slide cakes onto a wire rack and cool completely.
16. Shortly before serving:.
17. Split shortcakes in half (using a serrated knife and gentle sawing motion makes it easier and less likely to tear the shortcake).
18. Place shortcake on dessert plate and top each with a scoop of the ice cream and 2 slices of banana.
19. Drop a large dollop or pipe some whipped cream onto top of banana.
20. Garnish with cherries.
21. Either serve with little pitchers of the strawberry sauce and the hot fudge sauce (already heated) or lightly drizzle each dessert with both sauces.
Title: Coconut Pie Mix
Ingredients:
- 1 1/2 sugar
- 2 flour
- 2 dry buttermilk
- 2 flaked coconut
- 1/2 eggs
- 3 water
- 1/3 butter
- 1/2 margarine
- 1
Instructions:
1. Place all ingredients except the coconut in a medium bowl and blend with a wisk. Place this mixture into a small heavyweight plastic baggie. Label it "Dry Ingredients".
2. Place coconut in another bag. Label it "Coconut Packet".
3. Attach bags together and attach a recipe card with the ingredients above, and the instructions below on it.
4. Making Coconut Pie (instructions for making pie to put on a recipe card) .
5. Place eggs in a large bowl and beat lightly with a fork.
6. Add "dry ingredients" from pie mix, water and cooled, melted buter to the eggs. Mix until well blended.
7. Stir in "coconut packet" from pie mix.
8. Place mixture in pie crust.
9. Bake at 35 for 50-55 minutes. Cover pie with foil after the first 30 minutes to keep from overbrowning.
Title: Simple Cinnamon Apples
Ingredients:
- 4 apples
- 1 -2 butter
- 1/2 - 1 cinnamon
- 1/4 - 1/2 brown sugar
Instructions:
1. Chop the apples into bite size pieces.
2. In a frying pan, melt the butter. Add in the apples and cook over medium heat until softened.
3. Add in brown sugar and cinnamon. Heat until the brown sugar melts into a gooey sauce.
4. Serve warm.
Title: Tropical Dump Cake
Ingredients:
- 2 crushed pineapple
- 1 butter
- 1/2 margarine
- 2 pecans
- ice cream
Instructions:
1. DRAIN 1 can crushed pineapple, and spread all of pineapple on bottom of lightly greased 13-x 9-inch pan. Sprinkle cake mix over fruit. Dot evenly with butter; sprinkle with pecans.
2. BAKE at 350º for 45 to 50 minutes or until golden and bubbly. Serve with ice cream.
Title: Sweet Sticky Rice With Mangoes and Sesame Seeds
Ingredients:
- 2 unsweetened coconut milk
- 1 1/2 sugar
- 1 1/2 salt
- 2 1/2 sticky rice
- 1 unsweetened coconut milk
- 1/2 sugar
- 1 kosher salt
- 2 mangoes
- 2 sesame seeds
Instructions:
1. Make the sauce: In a medium saucepan, combine the coconut milk with the sugar and salt.
2. Bring to a simmer and cook over moderate heat until thickened slightly, about 10 minutes.
3. Transfer the mixture to a sauceboat and let cool to room temperature, about 1 hour.
4. Meanwhile, prepare the rice. In a large microwave-safe bowl, cover the sticky rice with water and let soak for 1 hour.
5. Drain the rice and return it to the bowl.
6. Add 2 1/4 cups water and cover the bowl with plastic wrap.
7. Microwave the rice on high power for 5 minutes.
8. Pull back the plastic wrap and stir the rice.
9. Replace the plastic wrap and microwave the rice for another 5 minutes.
10. Pull back the plastic wrap to stir the rice a second time.
11. Replace the plastic wrap and microwave until the rice is just tender, about 3 minutes longer.
12. Let stand, covered, for 5 minutes.
13. In a small saucepan, combine the coconut milk with the sugar and salt and bring to a simmer.
14. Pour the hot coconut milk over the rice, folding until just combined.
15. Spoon the rice into bowls.
16. Top with the mango and sesame seeds and serve, passing the sauce at the table.
Title: Strawberry-Rhubarb Upside Down Cake
Ingredients:
- 1/2 unsalted butter
- 1 brown sugar
- 3/4 rhubarb
- 3/4 strawberry
- 1/2 unsalted butter
- 6 flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1/4 eggs
- 2 sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Heat oven to 350. Spray 9-inch square baking pan with cooking spray. Pour 1/2 cup melted butter over bottom of pan; sprinkle with brown sugar. Scatter rhubarb and strawberries over brown sugar.
2. Heat milk and 6 tablespoons butter in small saucepan over medium heat 3-4 minutes or until butter melts. Pour into medium bowl; cool.
3. Whisk flour, baking powder and salt in small bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 3-4 minutes or until thick, pale yellow and smooth. At low speed, beat in flour mixture in three parts alternately with milk mixture just until blended, beginning and ending with flour mixture. Spread batter over fruit.
4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
5. Invert cake onto serving platter, replacing any topping that remains in pan. Cool completely. Serve at room temperature.
Title: Warm Chocolate Pudding Cake
Ingredients:
- 1 1/2 unsalted butter
- 1/2 unsalted butter
- 3 sugar
- 1 egg
- 3 all-purpose flour
- 1 baking powder
- 3 cocoa powder
- 1/4 cocoa powder
- 1/2
Instructions:
1. Lightly butter 2 ramekins (small baking cups) with 1 tsp of butter and set aside In top of double broiler place semi-sweet and unsweetend chocolate and stir occasionally until melted Remove from heat and stir in 3 tbsp butter and sugar until smooth With mixer add egg, flour, baking powder and cocoa mix at medium-high speed until pale and very thick, about 5 min.
2. Place mixture in ramekins, filling about half-full.
3. Cover with plastic wrap and freeze for at least 3 hours When ready to serve, preheat oven to 375F, place on middle shelf and bake until edges are set but centers are still shiny, about 10 or 11 min Serve in ramekins or invert onto plate garnish with whipped cream or ice cream and dust with cocoa powder.
Title: Hodgepodge Cake
Ingredients:
- 1 Natural Yellow Cake Mix
- 1 tomato ketchup
- 1 applesauce
- 1 black-eyed peas
- 1 celery seed
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 13" by 9" by 2" baking pan and set aside.
3. In a large saucepan put black eyed peas in with cold water and rinse well.
4. Measure 2 cups of cold water and add to peas bringing them to a boil and then simmer for 1/2 hour.
5. When peas have cooled puree them with a potato masher and measure out 1 cup of peas and set aside.
6. In a medium size bowl combine dry ingredients and butter together and then using a pastry blender cut in the butter until it is fine grained with dry ingredients.
7. In a large mixing bowl combine eggs and milk adding the tomato ketchup and applesauce mixing together to make a smooth batter.
8. Add the cake mix dry ingredients to the batter and whisk until flour is all absorbed and mixture is smooth.
9. Add pureed peas to batter and stir with a wire whisk until batter is free of lumps.
10. Stir in celery seed and mix until just combined.
11. Pour batter into prepared cake pan and place in preheated oven.
Title: Mother's Apple Cake
Ingredients:
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1 orange, juice and rind of
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 apples
- 2 sugar
- 1/4 cinnamon
- 1/2
Instructions:
1. Cream shortening and sugar. Add eggs.
2. Mix dry ingredients together.
3. Mix alternately with orange juice adding to the shortening mixture.
4. Put one half of mixture in loaf pan.
5. Spread with jam.
6. Grate apples coarsely over the jam.
7. Put remainder of mixture on top, and sprinkle with 1/4 cup sugar and 1/2 tsp cinnamon mixed with 1/2 cup chopped nuts.
8. Bake 350F 45 minutes.
Title: Rudolph Cupcakes
Ingredients:
- 1 miniature marshmallows
- 1
- 24 -28
- 72 -84
- 24 -28
Instructions:
1. Bake and cool cake mix as directed on package for cupcakes.
2. Frost cupcakes with frosting.
3. Sprinkle chocolate shot over tops of cupcakes.
4. For each cupcake, cut pretzel twist in half; arrange on cupcake for reindeer antlers.
5. Cut miniature marshmallow in half; arrange on cupcake for eyes.
6. Place red cinnamon candy on top of each marshmallow half.
7. Center gumdrop below marshmallow halves for nose.
8. Place red cinnamon candy below gumdrop for mouth.
9. To Freeze:
10. Place unfrosted baked cupcakes in airtight freezer container.
11. Cover and freeze no longer than 4 months.
12. To Serve From Freezer:
13. Decorate frozen cupcakes as directed.
14. Cup cakes will thaw while being decorated.
Title: Peanut Butter Cashew Sundaes
Ingredients:
- 1/3 light corn syrup
- 1/4 peanut butter
- 8 vanilla ice cream
- 1/2 salted cashews
Instructions:
1. Blend together the corn syrup and peanut butter in a small bowl.
2. Place two scoops of ice cream in each of 4 individual bowls and drizzle the peanut butter/syrup on top.
3. Garnish with whole or chopped cashews.
Title: Gluten-Free Flourless Chocolate 'cake'
Ingredients:
- 4 bittersweet chocolate
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1/2 cocoa powder
- powdered sugar
- raspberries
- vanilla ice cream
Instructions:
1. Chop the chocolate into small pieces.
2. In a double boiler with barely simmering water, melt chocolate with butter, stirring until smooth.
3. Remove from heat and whisk in sugar.
4. Add eggs and whisk well.
5. Sift the cocoa powder over the chocolate mixture and whisk until just combined.
6. Pour batter into and 8-inch round pan that is lined with parchment paper.
7. Bake in a preheated 375* oven for 25 minutes, or until top has formed a thin crust.
8. Cool pan on rack for 5 minutes, then remove and set onn serving plate.
9. When cooled a bit more, dust with icing sugar, cut and serve with raspberries and vanilla bean ice cream.
10. Enjoy!
Title: Apple Dumpling Cake
Ingredients:
- 1 1/2 apples
- 1 raisins
- 1 water
- 1/2 butter
- 1/2 sour cream
- 1/3 eggs
- 3 water
- 2 brown sugar
- 1/2
Instructions:
1. Heat oven to 350*.
2. Grease bottom of 13x9 pan.
3. Spread apples and raisins over bottom of pan.
4. In lg bowl, combine cake mix, the 1/2 cup water, butter, sour cream and eggs.
5. Beat on high for 2 minutes.
6. Spoon evenly over fruit in pan.
7. In sm saucepan, bring 2 cups water and brown sugar to boiling.
8. Pour over batter.
9. Bake for 45 minutes, or until pick comes out clean.
Title: Low Fat Blueberry Cobbler for 2 (Vegan)
Ingredients:
- 2 blueberries
- 1 sugar
- 1/4 whole wheat flour
- 1/2 baking powder
- 1/4 margarine
- 5 granulated sugar
- 1/4 egg
- 1
Instructions:
1. Combine filling ingredients and place in a small baking dish.
2. Mix crust ingredients until just blended.
3. Scoop and dot over blueberries.
4. Bake at 400°F until browned.
Title: My Favorite Rice Pudding
Ingredients:
- 4 eggs
- 2 milk
- 3/4 sugar
- 1 butter
- 1 vanilla
- 1/4 salt
- 2 cooked rice
- 1/2 raisins
- 1 cinnamon
- 1/4 nutmeg
Instructions:
1. Beat eggs.
2. Add milk, sugar, rice, eggs, butter, vanilla and salt to the eggs.
3. Pour into buttered baking dish; sprinkle with cinnamon and nutmeg.
4. Bake at 350 degrees for 35 minutes or until set.
Title: Chocolate Cupcakes
Ingredients:
- 18 pumpkin
- 1 water
- 2/3
Instructions:
1. Mix all together, mixture will be stiff.
2. Bake in lined muffin tins at 350 degrees for 20 minutes, or until top springs back.
3. These freeze very well.
Title: Low Fat Sticky Rice With Mango Sorbet
Ingredients:
- 2 sweet rice
- 3 water
- 1 light coconut milk
- 1/2 sugar
- 1 salt
- 2 1/2
Instructions:
1. Soak rice in a bowl of water for 30 minute.
2. Place mango nectar in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
3. Strain rice.
4. Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute.
5. Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
6. Place cooked rice in a large bowl and stir gently to release steam.
7. Mix in coconut liquid, combining quickly.
8. Allow rice to sit for a few minutes to absorb coconut liquid.
9. Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.