Save to your scrapbook
Sticky coconut rice with passion fruit and mango
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g Thai sticky rice
240ml coconut milk, shaken
½ tsp fine sea salt
200g golden caster sugar
3 ripe passion fruit, halved and pulp spooned out
2 small ripe mangoes, peeled
1. Put the sticky rice and 300ml water into a saucepan and bring to the boil. Cover and simmer gently for 10-12 minutes, until the water has been absorbed and the rice is just tender.
2. Mix the coconut milk, salt and sugar together in a bowl. Set aside 2 tbsp in another bowl and stir the remaining mixture into the warm, cooked rice. Bring to the boil, then cover and chill for 20 minutes. Stir the passion fruit pulp into the reserved coconut milk mixture and set aside.
3. Slice 4 mango ‘cheeks’ from either side of the flat stones, and cut each cheek crossways into 2cm-thick half moons. Divide the warm, sticky rice between 4 small bowls or pudding moulds. Turn out onto plates, add the mango slices and drizzle generously with the passion fruit-coconut mixture before serving.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Dec 27 16:10:33 GMT 2018.