Mango Sticky Rice

The Vegetarian's Guide To The World

Forking Off

Mango Sticky Rice

 

Ingredients (Serves 4)

  • 2 Mangos
  • 200g Thai Sticky Rice
  • 4-5 Tbsp Brown Sugar
  • 1/4 Tsp Salt
  • 400g Tin of Full-Fat Coconut Milk

Mango sticky rice is the most popular desert in Thailand and you can find it pretty much wherever you go. Thank goodness! It has a delicious caramel taste and the sticky rice takes on an almost toffee consistency. In Thailand it would be made with palm sugar, which would be ideal and leaves the rice white. It's hard to get in Britain though so brown sugar works just as well. You do need to use full-fat coconut milk or it won't caramelise properly.

  1. Soak the rice in 250ml of water for 1-4 hours, depending on what else you've got to do with your day.

 

  1. Add 125ml more water, half the coconut milk, the salt and 1 tbsp of the brown sugar.

  1. Bring to the boil, partially covering the pan with the lid to let the steam escape, and then reduce to a medium-low heat.

 

  1. Simmer for 20 minutes or until the coconut milk has been fully absorbed. Turn off the heat, but leave on the hob for 5-10 minutes with the lid on tight.

 

  1. In a different pan heat 3 Tbsp brown sugar with the rest of the coconut milk, but don't boil it. Add more brown sugar if it needs it, bearing in mind that it won't be so sweet when you mix it with the rice.

 

  1. Your rice should be a solid lump like a ball of dough now. Shape it into a circle (or a heart - naaaw) or use a bowl as a mould and turn it out in your dish. Surround it with mango cut into chunks.

  1. Pour your coconut caramel sauce all over and garnish with a mint leaf and toasted sesame seeds.