For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt

For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil

For wraps
2 grilled chicken breast halves, shredded (2 cups)
1/3 cup lime vinaigrette (reserved from preceding recipe)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
chicken, rice, mango

3/4 cup sugar
2 3/4 cups water
5 stalks fresh lemongrass, bottom 6 inches thinly sliced
2 small mangoes, very thinly sliced

Special equipment: an ice-cream maker
lemongrass, sorbet, mango

For filling
2 cups chopped cored peeled fresh pineapple
1 cup chopped peeled pitted mango
1 cup chopped peeled seeded papaya
3/4 cup (packed) dark brown sugar
1/2 cup orange juice
1 cinnamon stick
1/2 teaspoon grated orange peel
1/2 teaspoon grated lemon peel
Pinch of ground cloves
For crust
1 14 cups (2 1/2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 teaspoon vanilla extract
1/4 teaspoon salt
2 2/3 cups all purpose flour


pineapple, mango, papaya