Sticky Rice and Mango Recipe
Ingredients
| 2 cups/440 g/14 oz short grain white glutinous rice, soaked overnight | ||
| 1 cup/250 mL/8 fl oz coconut milk | ||
| Sugar | 3 Tablespoon | |
| 6 tablespoons very thick coconut cream | ||
| 2 mangoes, peeled and sliced | ||
Directions
1. Drain rice, place in a colander and rinse under cold running water until water runs clear.
2. Place rice in a saucepan and pour enough cold water to cover. Cover pan with a tight-fitting lid and and cook over a low heat for 15-20 minutes or until water evaporates.
3. Place rice in a shallow dish and stir with a fork. Combine coconut milk and sugar and stir into rice. Cover and stand for 25 minutes.
4. To serve, spoon rice into serving dishes, top with 1 tablespoon thick coconut cream and serve with mangoes.
2. Place rice in a saucepan and pour enough cold water to cover. Cover pan with a tight-fitting lid and and cook over a low heat for 15-20 minutes or until water evaporates.
3. Place rice in a shallow dish and stir with a fork. Combine coconut milk and sugar and stir into rice. Cover and stand for 25 minutes.
4. To serve, spoon rice into serving dishes, top with 1 tablespoon thick coconut cream and serve with mangoes.
Chef
