Ingredients:
- 400 g sushi rice or Thai sticky rice
- 1 x 400 ml tin of coconut milk
- 100 g palm sugar or brown sugar
- 2 large ripe mangos
Directions
Soak the rice in cold water and leave overnight.
The next day, rinse and drain the rice, repeating until the water runs clear.
Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5 minutes, or until all the water is absorbed.
In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat.
Pour half over the rice and leave to absorb for about 2 minutes, or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge.
Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice.
The next day, rinse and drain the rice, repeating until the water runs clear.
Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5 minutes, or until all the water is absorbed.
In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat.
Pour half over the rice and leave to absorb for about 2 minutes, or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge.
Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice.
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