Mangoes With Sticky Rice
Thai food has been rapidly gaining in popularity, and Mangoes with Sticky Rice is the most popular Thai pudding, which will come as no surprise to anyone who has eaten it. Ripe mangoes are the most marvellous offruits, with a haunting, exotic fragrance, texture and taste, and Thailand grows some of the best. Sticky rice is available from Thai and other Oriental food stores.
INGREDIENTS:
225 G/8 07. STICKY RICE OR
PUDDING RICE, SOAKED OVERNIGHT IN COLD WATER
225 Ml/8 FL OZ COCONUT MILK
PINCH OF SALT
2-4 TBSP SUGAR, TO TASTE
2 LARGE RIPE MANGOES,
PEELED AND HALVED
3 TBSP COCONUT CREAM
DIRECTIONS:
Line a steaming basket with a double thickness of muslin. Half fill a saucepan with water and bring to the boil.
Drain and rinse the rice thoroughly and put it into the steaming basket. Cover the basket, place over the saucepan and steam over simmering water for 30 minutes.
Just before the rice is ready, in a large bowl, stir together the coconut milk, salt and sugar to taste until the sugar has dissolved. Stir in the warm rice, cover and leave for 30 minutes.
Thinly slice the mangoes by cutting lengthways through the flesh to the stone. Discard the stones. Spoon the rice into a mound in the centre of 4 warm serving plates and arrange the mango slices around, and decorate with fresh mint sprigs, if liked. Pour a little coconut cream over the rice and serve immediately.
Coconut milk is not the liquid inside a coconut, but made from shredded. coconut flesh that has been soaked in water. To make it, and the coconut cream for this recipe, pour 300 m1/10 fl oz boiling milk that has not been homogenized over 225 g/8 oz desiccated coconut. Leave until cooled, then pour into a blender or food processor, mix for I minute, then leave for 30 minutes. Tip into a sieve lined with muslin or fine cloth and squeeze the cloth hard to extract as much liquid as possible. Leave the liquid to stand and the cream will rise to the top.
