1 c  'sweet' rice

      1    Ripe mango

    1/2 c  Mashed low fat tofu

    2/3 c  Water

    1/4 ts Salt

      2 tb Honey

      1 ts Vanilla

      1 ts Lemon juice

    1/4 ts Cinnamon

    1/8 ts Guar gum to thicken

  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.
  Source: from a fatfree Oriental Delights cooking class.
  Posted by Barbara Zimmerman  to the Fatfree Digest [Volume
  15 Issue 31] Mar. 3, 1995.

  Individual recipes copyrighted by originator. FATFREE Recipe collections
  copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  1.80C!