Sweet Coconut Rice with Coconut Sauce and Mangoes

18 June 2016

This sweet, sticky rice dessert is a real treat and hits the spot every time. The Mangoes make the perfect fruit accompaniment to the dish. The coconut sauce is optional but adds a certain decadence to the dish. This is a perfect little dessert for vegetarians and vegans.

Sweet Coconut Rice with Coconut Sauce and Mangoes

Serves 4 to 6 people

Cooking Time: 40mins

INGREDIENTS

300g Rice Pudding Rice Or Glutinous Rice

500 ml Coconut Milk

5 tbsp Caster Sugar

Pinch Of Salt

2 Ripe Fresh Mangoes, Peeled and Sliced

5 tbsp Coconut Cream

METHOD

- In a pan with a lid, add 300 ml of coconut milk, the rice and soak overnight. If you don't have time, soak for minimum of 2 hrs. This helps the rice swell and begin to absorb the lovely coconut milk.

- On high heat, bring the coconut and rice mixture to the boil, add 3 tbsp of sugar, coconut cream and gently stir. Turn heat down to the lowest possible setting, cover with the lid and simmer for 40mins - The rice will absorb all the milk and will become sticky and thick set.

- While the rice is cooking, make the coconut sauce. Heat 200ml of coconut milk in a pan, add 2 tbsp of sugar and bring the boil and simmer for 30mins.

- Once the rice is cooked , add into a small mould. Brush the mould with a little coconut milk, then add the rice and press down firmly and leave for 5 mins.

- Then, gently turn out onto a clean plate. Pour the coconut sauce over the rice and serve with mangoes - top with desiccated if desired.