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:

1. Soak rice in 1 ½ cups water in pot for 30 minutes. Do not strain.
2. Add 1 cup of coconut cream, kosher salt, and white sugar. Bring to a simmer and cover for 20 minutes.
3. Peel mango and cut in long half inch pieces.
4. Put one can of coconut cream in small pot with brown sugar, and bring to a simmer.
5. Toast off some coconut in a dry pan on medium heat for 5 minutes stirring with a wooden spoon. Sprinkle around plate.
6. Place black sesame seeds on top of the mango for a cool colour contrast and flavour.

Serves 4

Courtesy Adrian Niman, @thefooddudesto