Sticky rice with mangoes

all details

Mai Busayarat can be found at the restaurant Rambutan, where she offers polished Thai food on a scuffed stretch of Oxford Street in Darlinghurst.

Ingredients

  • 500g glutinous white rice
  • 1x400g can coconut cream
  • 300g caster sugar
  • 1 tsp sea salt (or to taste)
  • 4 ripe mangoes, peeled and sliced
  • Vanilla ice-cream, to serve

Method

Place rice in a medium bowl, cover with hot water and set aside for 1 hour, then strain. Steam rice for 20-30 minutes until tender. Combine coconut cream, sugar and salt in a saucepan and stir over low heat until sugar dissolves. Bring to the boil and remove from heat. Place rice and coconut cream mixture in a bowl and stir to combine. Serve mango slices with sticky rice and scoops of ice-cream.

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  • Cuisine - Thai
  • Course - Dessert

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