Adrian Niman shows us a rice pudding made with fresh mangos, adapted from his recent trip to Thailand.
Sweet mango and sticky rice
Ingredients:
- 2 ripe mangos
- 1 cup sticky rice or sushi rice
- 2 cans coconut cream or coconut milk
- 1 ½ cups water
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tbsp white sugar
- black sesame seeds
- ½ cup grated coconut
Method:
- Soak rice in 1 ½ cups water in pot for 30 minutes. Do not strain.
- Add 1 cup of coconut cream, kosher salt, and white sugar. Bring to a simmer and cover for 20 minutes.
- Peel mango and cut in long half inch pieces.
- Put one can of coconut cream in small pot with brown sugar, and bring to a simmer.
- Toast off some coconut in a dry pan on medium heat for 5 minutes stirring with a wooden spoon. Sprinkle around plate.
- Place black sesame seeds on top of the mango for a cool colour contrast and flavour.
Serves 4
Courtesy Adrian Niman, @thefooddudesto