Rumour has it that anyone who travels to Thailand falls in love with Sticky Rice Pudding. Well, you don’t have to go to Thailand to try this – together with our friends at SABC 3’s Expresso Morning Show, we’re giving you a recipe to make your very own Thai Sticky Rice with Mango Pudding (serves 2) in the comfort of your own home.
Sticky Rice with Mango Pudding Recipe
Ingredients:
2 cups glutinous/sticky rice (soaked in cold water overnight or a minimum of 5 hours)
1 lemongrass stalk, bruised
2 lime leaves
½ tsp salt
1 cup coconut milk
½ cup white sugar
1 ripe mango, peeled and sliced
Method:
- Rinse rice then drain.
- Place the rice into a steamer lined with damp muslin cloth, along with the lemongrass and lime leaves,.
- Cover and steam for 20 minutes or until cooked.
- Remove lemongrass and lime leaves and discard once cooked.
- Place salt, coconut milk and sugar into a saucepan and heat gently until sugar dissolves.
- Stir coconut cream into cooked rice while still warm.
- Leave to sit, covered, for 20 minutes so that the rice absorbs the liquid.
- Serve rice with sliced mango.
You can also make this recipe in the microwave:
- Soak rice in hot water (use just enough water to cover).
- Place rice, lemongrass and lime leaves into a microwave safe bowl then microwave for 15 minutes.
- Mix salt and sugar into coconut milk.
- Slowly mix coconut milk into rice, start with 100ml then mix thoroughly – the rice mustn’t be too “wet”
- Microwave for another 5 minutes.
- Serve sticky rice with mango.
– Recipe by Zola Nene (Expresso Morning Show)
