Learn . Laugh . Eat

Rosa's Mango Sticky Rice

Prep: 3 hours

Cook: 30 minutes

If you ever feel like you need a bowl of summer- Saiphin Moore's Mango Sticky Rice will definitely bring it!

200g (7oz) Thai sticky rice

100g (3 1/2 oz) granulated sugar

1 teaspoon salt

325ml (11fl oz) coconut milk

2 ripe yellow mangoes

2 sprigs of sweet basil to decorate

TIP: You can use black sticky rice for a mixture of black and white. For the best results cook the rice in a steamer or double-boiler

Preparation

  1. Place the rice in the bowl, cover with cold water and leave to soak for 2-3 hours. Using a sieve, strain the soaked rice, then place it in a steamer or the top half of double-boiler. Cover and steam over a high heat for 25-30 minutes, until soft and translucent.
  1. Pour 250ml (8 1/2 fl oz) of the coconut milk into a small mixing bowl. Add the sugar and salt, stirring until they dissolve. Add the cooked sticky rice and stir well until well mixed. Cover and leave to stand for 15 minutes.
  1. Meanwhile, peel and slice the mangoes and set aside.
  1. Place the remaining coconut milk in a small saucepan, bring to the boil, then take off the heat.
  1. Divide the rice between 2 serving plates and top with the mango slice. Spoon over 3 tablespoons of the hot coconut milk and finish off with sprig of basil.

Recipe from Rosa's Thai Cafe Cook Book published by Octopus books. Photo taken by Dan Jones


200g (7oz) Thai sticky rice

100g (3 1/2 oz) granulated sugar

1 teaspoon salt

325ml (11fl oz) coconut milk

2 ripe yellow mangoes

2 sprigs of sweet basil to decorate


TIP: You can use black sticky rice for a mixture of black and white. For the best results cook the rice in a steamer or double-boiler

Preparation

  1. Place the rice in the bowl, cover with cold water and leave to soak for 2-3 hours. Using a sieve, strain the soaked rice, then place it in a steamer or the top half of double-boiler. Cover and steam over a high heat for 25-30 minutes, until soft and translucent.
  1. Pour 250ml (8 1/2 fl oz) of the coconut milk into a small mixing bowl. Add the sugar and salt, stirring until they dissolve. Add the cooked sticky rice and stir well until well mixed. Cover and leave to stand for 15 minutes.
  1. Meanwhile, peel and slice the mangoes and set aside.
  1. Place the remaining coconut milk in a small saucepan, bring to the boil, then take off the heat.
  1. Divide the rice between 2 serving plates and top with the mango slice. Spoon over 3 tablespoons of the hot coconut milk and finish off with sprig of basil.

Recipe from Rosa's Thai Cafe Cook Book published by Octopus books. Photo taken by Dan Jones

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