Mango and Sticky Rice
This is lovely with Thai food!
500g/1lb glutinous rice, soaked for at least 6 hours or overnight 150g/5oz sugar 300ml/½pt coconut milk 2 ripe mangoes
1. Drain and rinse rice well. Cook in a steamer for about 30 minutes, giving it a good shake halfway through steaming to ensure it is evenly cooked.
2. While rice is steaming, combine sugar and coconut milk in a large bowl and stir well.
3. When cooked, transfer rice to coconut mixture and stir thoroughly for 2-3 minutes to achieve a rather creamy consistency. Cover with a lid and allow to stand at room temperature for 30 minutes.
4. Before serving, slice mangoes and arrange them attractively on a dish around rice.
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