Special Diet

Sticky Rice and Mango

cook 30 mins
Tags: Gluten free
  • 250 g (8 oz) long grain rice
  • 200 ml (7 fl oz) coconut milk
  • 60 g (2½ oz) caster sugar
  • 4–5 cardamom pods, bruised
  • 2 mangoes, stoned, peeled and sliced
  • Wash the rice in a few changes of water, then leave to soak for 10 minutes.
  • Drain the rice and place in a saucepan with 300 ml (½ pint) water. Bring to the boil and leave to boil for 1 minute. Reduce the heat, cover and leave to simmer for 8–9 minutes, until all the water has been absorbed.
  • Meanwhile, mix together the coconut milk and sugar. Add the bruised cardamom pods.
  • Pour the coconut mixture into the rice and slowly bring to the boil, then simmer for 10 minutes, stirring occasionally – do not let it stick. Turn off the heat and leave to stand for 5 minutes.
  • Serve the sticky rice with slices of fresh mango.
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