Name: Sticky coconut rice, mango & passion fruit
Prep time: 30 min
Cook time: 30 min
Total time: 1 d
Yield: 6
Cuisine: Thai
Ingredients: 250g Thai sticky rice; 225ml unsweetened coconut milk; 85g-100g golden caster sugar; juice 1 lime; 1 ripe mango peeled, stoned and chopped; juice 1 orange (to give 60ml); 1 tbsp lime juice; 50g golden caster sugar; 1-2 ripe mangoes peeled, halved and very thinly sliced; 3 passion fruits halved; small mint leaves; zest 1 lime cut into julienne strips

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Sticky coconut rice, mango & passion fruit

Sticky coconut rice, mango & passion fruit

Raymond Blanc

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Serves 6

Easy

Prep: 30 mins

Cook: 30 mins

Plus overnight soaking

A star rating of 4 out of 5.2 ratingsRate

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With flavours straight from Thailand, this is a wonderfully fresh way to end a celebratory meal

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Ingredients

Nutrition

Units:

MetricUS

For the rice

250g Thai sticky rice
225ml unsweetened coconut milk
85g-100g golden caster sugar
juice 1 lime

For the sauce

1 ripe mango

peeled, stoned and chopped
juice 1 orange

(to give 60ml)
1 tbsp lime juice
50g golden caster sugar

For the decoration

1-2 ripe mangoes

peeled, halved and very thinly sliced
3 passion fruits

halved
small mint

leaves
zest 1 lime

cut into julienne strips

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Nutrition: per serving

kcal266
fat7g
saturates5g
carbs52g
sugars39g
fibre3g
protein3g
salt0.31g

low

Method

step 1

A day ahead, wash the rice with plenty of cold water, then drain and tip it into a bowl. Pour over enough cold water to more than cover it, then leave to soak overnight.
step 2

Make the mango sauce. Liquidise the mango flesh with the orange juice, lime juice and sugar. Taste and add a little extra sugar or lime juice if necessary. Pass through a fine sieve, then chill if making ahead.
step 3

Drain the rice, transfer to a steamer and steam for 25-30 mins until soft and tender, making sure the water doesn’t boil dry. Simmer the coconut milk with 85g of the sugar for 1 min. Pour in the lime juice, stir in the steamed rice, then leave, covered, for 5 mins until it has a thick, creamy consistency. Check for sweetness, adding more sugar to taste if needed. Cool slightly, about 10 mins, until tepid and holding its shape. The rice is best served slightly warm, as the longer it is left, the firmer and sticker it becomes.
step 4

For each serving, place a 6.5cm diameter x 3.5cm tall ring mould in the middle of a large plate. Spoon in one-sixth of the sticky rice. Drizzle a little mango sauce on the plate around the rice. Arrange a few slices of mango on the sauce and lay a few on top of the rice with a sprinkling of lime zest. Spoon around some passion fruit seeds and juice. Scatter over a few mint leaves. Serve the remaining mango sauce separately.

RECIPE TIPS

MAKE AHEAD

The mango sauce can be made 1-2 days ahead, then chilled. Several hours ahead, slice the mango ready for serving, scoop out the passion fruit and chill both, and julienne the lime zest and wrap in cling film.

Recipe from Good Food magazine, January 2010

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A star rating of 4 out of 5.2 ratings

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