10 January 2013,03:17 by

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Sticky rice is just as good in desserts as in savoury dishes, and mangoes, with their delicate fragrance and velvety flesh, complement it especially well. You need to start preparing this dish the day before you intend to serve it.
Serves :

Preparation Method :

  • Pour the coconut milk into a bowl and leave to stand until the cream rises to the top.
  • Rinse the glutinous rice thoroughly in several changes of cold water until it runs clear, then leave to soak overnight in a bowl of fresh cold water.
  • Drain the rice well and spread it out evenly in a steamer lined with muslin (cheesecloth).
  • Cover and steam over a double boiler or a pan of simmering water for about 20 minutes, or until the rice is tender.
  • Reserve 45 ml / 3 tablespoons of the cream from the top of the coconut milk. Pour the remainder into a pan and add the sugar and salt.
  • Heat, stirring constantly, until the sugar dissolves. Bring to boil.
  • Remove the pan from the heat. Pour the coconut milk into a bowl, and leave to cool.
  • Tip the cooked rice into a bowl and pour over the cooled coconut milk mixture. Stir well, and then leave the rice mixture to stand for 10 - 15 minutes.
  • Meanwhile, peel the mangoes, cut the flesh away from the central stones (pits), and cut into slices.
  • Spoon the rice on to individual serving plates. Arrange the mango slice on one side, and then drizzle with the reserved coconut cream.
  • Decorate with strips of lime rind and serve


  • 175 ml thick coconut milk
  • 150 grams white glutinous rice
  • 3 tablespoons granulated sugar
  • Pinch of salt
  • 2 ripe mangoes strips of pared lime rind, to decorate

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