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.
ingredients
serves 4
115 g (4 oz) sticky (glutinous) white rice
175 ml (6 fl oz) 3/4 cup thick coconut milk
45 ml (3 tbsp) granulated sugar
pinch of salt
2 ripe mangoes
strips of lime rind, to decorate
method
1. Rinse the glutinous rice thoroughly in several changes of cold water, then leave to soak overnight in a bowl of fresh, cold water.
2. Drain and spread the rice in an even layer in a steamer lined with cheesecloth. Cover and steam for about 20 minutes or until the grains of rice are tender.
3. Meanwhile, reserve 45 ml (3 tbsp) of the top of the coconut milk and combine the rest with the sugar and salt in a saucepan. Bring to the boil, stirring until the sugar dissolves, then pour into a bowl and leave to cool a little.
4. Turn the rice into a bowl and pour I over the coconut mixture. Stir, then leave for about 10 - 15 minutes.
5. Peel the mangoes and cut the flesh into slices. Place on top of the rice and drizzle over the reserved coconut milk. Decorate with strips of lime rind.
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