Instructions: Rinse the rice and let soak in cold water for 5 to 10 hours. Peel and slice the mango Mix the last 7 ingredients and blend to a smooth cream.

Drain the rice well and lay in a thin layer on a steamer insert

(cheesecloth on top of the insert may be needed if the holes are too large) and cook over steam for about 40 minutes or until soft.

Spoon hot rice into small bowls, top with the chilled mango slices and spoon over the lightly warmed tofu cream.

Roasted cashews or a few shreds of coconut may be added as a garnish only if you wish.

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