INGREDIENTS

2 cups Sticky (Glutinous) White Rice, Soaked in Cold Water for 1 Hour, Then Drained

1¼ cups Coconut Milk,

One 400ml Empty Can

Pinch Salt

2 tablespoons Sugar

2 large Ripe Mangoes

2 tablespoons Coconut Milk to Serve

Mint Leaves to Decorate 

PREPARATION

Combinethe rice, coconut milk, salt and sugar in an uncovered saucepan with 1¼ cups of water. Stir and bring to the boil over moderate heat.

Simmerthe rice, stirring, for about 8-10 minutes, or until all the liquid has been absorbed. Remove from the heat, cover the pan, and leave it to stand for 5 minutes.

Transferthe rice to a steamer or double saucepan, and steam it for 15-20 minutes.

Spoon the hot steamed sticky rice into 4-6 individual ramekins or individual pudding moulds lined with plastic wrap and set them aside to cool.

Serve:unmold the rice and place one portion in the centre of each dessert plate. Arrange the mango around it, and drizzle the rice with the reserved coconut milk. Garnish with mint leaves.

Note: as an alternative serving suggestion, press the warm rice evenly into a tray lined with plastic wrap, and when cold cut into diamond-shaped pieces.