Thai Rice Pudding
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
- Ingredients
- 1 cup sticky rice (soaked in cold water overnight for about 12 hours.)
- 1 ⅔ cups unsweetened Coconut milk
- 1 tsp Corn starch
- salt
- water
- 4 Tbsps sugar
- 2 Mangoes
Preparation steps
1.
Tip the rice into a sieve and drain well. Put the rice into a pan with enough water to cover the rice by about 1cm|1/2".
2.
Bring to a boil, then turn down the heat to very low, cover the pan with a tight fitting lid and cook for about 20 minutes, until the rice has absorbed all the water. Take the lid off the pan and leave to cool.
3.
Take 2 tablespoons of the thick upper layer of coconut milk and put into a pan. Mix smoothly with the cornflour, salt and 8 tablespoons of water and bring to a boil. Turn the heat down and cook, stirring for 1 minute. Remove from the heat and set aside. This will be the coconut sauce
4.
Put the remaining coconut milk into a large pan, stir in the sugar and 10 tablespoons of water and stir over a low heat until the sugar has dissolved completely. Bring to a boil, then remove from the heat, add the sticky rice and stir well. Set aside.
5.
Peel the mangoes carefully with a sharp knife, remove the stone and slice the flesh.
6.
Spoon the sticky rice into 4 serving bowls, add the mango slices and pour the coconut sauce over the rice.
