Ingredients
- 400 gr. sushi rice or Thai sticky rice
- 400 ml tin of coconut milk
- 100 gr. palm sugar or brown sugar
- 2 large ripe mangos
Method
- Soak the rice in cold water and leave overnight.
- The next day, rinse and drain the rice, repeating until the water runs clear.
- Place it in a pan, cover with cold water and pop on the lid.
- Bring to a rolling boil, then simmer over a low heat for 5′, or until all the water is absorbed.
- In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat.
- Bring it to the boil, then take off the heat.
- Pour half over the rice and leave to absorb for about 2′, or until the rice is soft.
- Pour the rest into a bowl.
- Chill both in the fridge.
- Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges.
- Serve with the sticky rice.