Mango Sticky Rice

• sticky rice, soaked1 cup
• coconut milkfull fat200ml
• sugar3 tbsp
• salt¼ tsp
• mango, slicedripe2 piece
• sesame seeds, toasted (optional)to garnish1 tsp

Method

1. 1

   Soak sticky rice in cold water for at least 4 hours, ideally overnight.

   Skipping the soak gives chewy, uneven rice.

2. 2

   Drain and steam the rice over simmering water for 25 minutes until tender and translucent.

   Use a bamboo steamer or a fine sieve over a pot.

3. 3

   Warm coconut milk with sugar and salt over low heat until the sugar dissolves.

   Don't boil — gentle is the word.

4. 4

   Pour two-thirds of the coconut sauce over the hot rice; stir, cover, rest 15 minutes.

5. 5

   Slice ripe mango into thin strips or cubes.

6. 6

   Plate rice with mango alongside; drizzle remaining coconut sauce and scatter sesame seeds.

   Toasted mung beans are the traditional crunch.

Per serving

320

kcal

5g

protein

58g

carbs

9g

fat