Side Dishes

• Sweetened Sticky Rice with Mango
Serves 4

You will need:

200g Thai Taste sticky rice – Soaked overnight in cold water, drained and thoroughly rinsed.
300ml water
200ml Thai Taste coconut milk
3 tablespoons Thai Taste palm sugar
Pinch of salt
1 large ripe mango – peeled, halved, de-stoned and sliced.
Sesame seeds (optional)



Place the rinsed rice into the water in a suitable sized pan and bring to the boil. Reduce the heat, cover and simmer for about 15 minutes until the grains are just cooked and the water is absorbed. While this is cooking, mix the coconut milk with the sugar and salt, stirring until the salt and sugar have dissolved (this can be done over a gentle heat if required). The sweetened coconut milk mixture should be added to the rice as soon as it is cooked and stirred to thoroughly combine. Cover and set aside for at least 15 minutes in a warm place before serving, wrapping the saucepan in a towel is a good way of retaining the heat. For extra authenticity you can always throw in a knotted pandanus leaf to the mixture while it stands to further perfume the dish. Be sure to remove before the next stage.

The rice can then either be directly served onto a plate or can be pressed lightly into individual moulds or coffee cups and turned out onto the plate to create mounds of rice. Serve accompanied by the mango slices and topped with the last of the sweetened coconut milk and a sprinkling of sesame seeds.

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