Everyone’s favorite dessert: Mangoes, with their delicate fragrance, sweet-and-sour flavor and velvety flesh, blend especially well with coconut sticky rice. You need to start preparing this dish the day you intend to serve it.
2/3 cup white glutinous rice
3/4 cup thick coconut milk
3 tablespoon sugar
pinch of salt
2 ripe mangoes, peeled and sliced strips of lime rind, to decorate (do this when you are ready to serve)
1. Rinse the glutinous rice throughly in several changes of cold water, then leave soak overnight in a bowl of fresh cold water.
2. Drain the rice and spread evenly in a steamer line cheesecloth. Cover and steam over simmering water for 20 minutes or until tender.
3. Reserve 3 tablespoons of the top of the coconut milk. Bring the rest to a boil in a pan with the sugar and salt, stirring until the sugar dissolves. Pour into a bowl to cool.
4 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.
Like cream, the thickest and richest part of coconut milk rises to the top, spoon it off and pour over before serving.
Another tip is to just use a rice cooker – we got ours at www.ricecookerworld.net this will save you time and make producing the sticky rice much easier than manually cooking it with a stove top. You can also blend the mangoes into your rice with much more ease, rather than struggling to integrate the mangoes via a spoon and sieve.
Coconut milk is a necessity in the rice, it gives it a very nice taste and flavour.