Thai mango sticky rice

Name: Thai mango sticky rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Glutinous rice, Thai sticky rice; despite the name it contains no gluten; 250 ml Coconut milk; 60 g Caster sugar; 2 g Salt; 150 ml Coconut milk; 10 g Caster sugar; 1 g Salt; 5 g Cornflour, mixed with a splash of water; 2 Mango, ripe, peeled and sliced; 5 g Sesame seeds, toasted

Thailand's best-loved pudding: chewy sticky rice soaked in sweet, salty coconut milk, served with ripe mango and a drizzle of coconut sauce. Simple, fragrant and naturally vegan.

Ingredients

300 g Glutinous rice, Thai sticky rice; despite the name it contains no gluten
250 ml Coconut milk
60 g Caster sugar
2 g Salt
150 ml Coconut milk
10 g Caster sugar
1 g Salt
5 g Cornflour, mixed with a splash of water
2 Mango, ripe, peeled and sliced
5 g Sesame seeds, toasted

Method

Rinse the rice several times until the water runs almost clear, then cover with cold water and soak for at least 4 hours, or overnight.
Drain the rice and spread it in a sieve or steamer lined with a clean damp cloth or baking paper. Set over a pan of simmering water, cover and steam until tender and translucent.
While it steams, warm 250ml coconut milk with the sugar and salt until dissolved (do not boil). Tip the hot rice into a bowl, pour over the coconut mixture, stir, cover and leave to soak it all up.
Warm the remaining coconut milk with the sugar and salt, stir in the cornflour mix and simmer gently until lightly thickened.
Spoon the rice onto plates with sliced mango alongside, drizzle with the coconut sauce and scatter with sesame seeds.