This Thai sticky rice with mango is deliciously sweet and is the Thai version of rice pudding.
Serves 4
Takes 40 minutes to make, plus soaking
Per serving:
620kcals
18g fat (15.1g saturated)
7.9g protein
109.8g carbs
64.8g sugar
0.6g salt
1. Soak the rice in 500ml water for at least 3 hours or, ideally, overnight. Drain thoroughly, then line a steamer with muslin and cook the rice in the steamer over simmering water for 30 minutes. When done, it will come out of the steamer in a pretty cohesive mass. Set aside.
2. Meanwhile, make a sugar syrup. Heat the sugar and 300ml water in a wide pan over a gentle heat, stirring until the sugar has dissolved. Simmer for 5 minutes, until syrupy. Set aside.
3. For the sauce, pop the coconut milk into a measuring jug and add 100ml of the sugar syrup, along with the salt. Stir or whisk gently, until it is smooth and creamy.
4. To serve, fold 2 tablespoons of the remaining sugar syrup into the cooked rice. It is quite hard to stir, which is perfectly normal. Divide between bowls or dishes and top with the mango slices. Drizzle a little of the coconut milk over or around the fruit and transfer the rest to a jug to allow people the chance to add more to the dish if they like. I add a slightly obscene amount to my portion but you can show restraint if you wish!
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