Sticky Rice with Mangoes Recipe

Ingredients :

2 cups

1 tablespoon

1 cup

1/2 cup

1/4 teaspoon

3

3 tablespoons

Glutinous rice

White sesame seeds, to serve

Coconut milk

Grated palm sugar or soft brown sugar

Salt

Mangoes, peeled, seeded and sliced

Coconut cream

Fresh mint sprigs, to garnish

1. Place the rice in a sieve and wash it under running water until the water runs clear.
2. Place the rice in a glass or ceramic bowl, cover it with water and leave it to soak overnight, or for a minimum of 12 hours.
3. Drain the rice.
4. Line a metal or bamboo steamer with muslin.
5. Place the rice on top of the muslin and cover the steamer with a tight-fitting lid.
6. Place the steamer over a pot of boiling water and steam over moderately low heat for 50 minutes, or until the rice is cooked.
7. Transfer the rice to a large bowl and fluff it up with a fork.
8. Toast the sesame seeds in a dry pan over medium heat for 3 - 4 minutes, shaking the pan gently until the seeds are golden brown. Remove from the pan at one to prevent burning.
9. Pour the coconut milk into a small pan. Add the sugar and salt.
10. Slowly bring the mixture to the boil, stirring constantly until the sugar has dissolved.
11. Lower the heat and simmer for 5 minutes, or until the mixture has thickened slightly.
12. Stir the mixture often while it is simmering, and take care that it does not stick to the bottom of the pan.
13. Slowly pour the coconut milk over the top of the rice.
14. Use a fork to lift and fluff the rice.
15. Do not stir the liquid through, otherwise the rice will become too soggy.
16. Let the rice mixture rest for 20 minutes before carefully spooning it into the center of the 4 warmed serving plates.
17. Arrange the mango slices around the rice mounds.
18. Spoon a little coconut cream over the rice, sprinkle over the sesame seeds, and garnish with the mint leaves.