January 6, 2010

Mango and Sticky Rice

Ok, so when it comes to desserts, you probably don't have rice up there, unless you love rice pudding, which I have to admit is way down at the bottom of the list along with the rest of my boarding school dining experiences.

Mango with sticky rice, however, is a definite turn out for the books. Although it takes a little while to prepare, it's well worth it. Sticky rice itself is different to basmati or white rice for example, and to get the texture right, it needs to be pre-soaked in water for at least 6 hours (or overnight), with the water level just above the rice, before cooking.

Other names for packet sticky rice you may see include glutinous rice or sweet rice.

Serves 4
2-3 cups of sticky rice
1 cup of thick coconut cream
2 tbspn palm sugar (maple syrup is an alternative)
2 pinches salt
2 mangoes

After having left the rice to soak for a few hours, drain using cold water. Place in a steamer over a medium heat for around 20 minutes, until it turns almost translucent, then remove from the heat.

Meanwhile, on a medium heat pour the coconut cream into a saucepan, and when hot, add the sugar and salt.

This is just a little video that I didn't know was being taken, but is a nice change of pace to photos I guess!

Now mix in the rice, keeping the stirring going at a nice gentle pace to avoid burning. When mixed nicely, remove from the heat and put into a heat-proof dish, leaving to stand for around half and hour.

Serve with a mango, sliced into a chunks (1/2 per person). For a nicely little extra, sprinkle a few sesame seeds on top of the rice.

1 comment:

  1. Kimmie, this is my favourite thing! I'm very glad for the recipe and will try it out defo love Daisy xx