Mangoes with Sticky Rice
Everyone's favourite dessert: mangoes, with their delicate fragrance, sweet and sour flavour and velvety flesh, blend especially well with coconut sticky rice. You need to start preparing this dish the day before you intend to serve it.
Ingredients
- 115g / 4oz / ⅔ cup white glutinous rice
- 175ml / 6fl oz / ¾ cup thick coconut milk
- 45ml / 3 tbsp sugar
- pinch of salt
- 2 ripe mangoes, peeled and sliced strips of lime rind, to decorate
Preparation
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- Rinse the glutinous rice thoroughly in several changes of cold water, then leave to soak overnight in a bowl of fresh cold water.
- Drain the rice and spread evenly in a steamer lined with cheesecloth. Cover and steam over simmering water for 20 minutes or until tender.
- Reserve 45ml / 3 tbsp of the top of the coconut milk. Bring the rest to the boil in a pan with the sugar and salt, stirring until the sugar dissolves. Pour into a bowl to cool.
- Tip the cooked rice into a bowl and pour over the cooled coconut milk mixture. Stir well, then leave to stand for about 10-15 minutes.
- Spoon the rice on to individual serving plates. Arrange mango slices on one side and then drizzle with the reserved coconut milk. Decorate with strips of lime rind and serve.
COOK'S TIP
Like cream, the thickest and richest part of coconut milk rises to the top. Spoon it off and pour over before serving.
Serves 4.