MANGOES WITH STICKY RICE

Preparation Method :

• Pour the coconut milk into a bowl and leave to stand until the cream rises to the top.
• Rinse the glutinous rice thoroughly in several changes of cold water until it runs clear, then leave to soak overnight in a bowl of fresh cold water.
• Drain the rice well and spread it out evenly in a steamer lined with muslin (cheesecloth).
• Cover and steam over a double boiler or a pan of simmering water for about 20 minutes, or until the rice is tender.
• Reserve 45 ml / 3 tablespoons of the cream from the top of the coconut milk. Pour the remainder into a pan and add the sugar and salt.
• Heat, stirring constantly, until the sugar dissolves. Bring to boil.
• Remove the pan from the heat. Pour the coconut milk into a bowl, and leave to cool.
• Tip the cooked rice into a bowl and pour over the cooled coconut milk mixture. Stir well, and then leave the rice mixture to stand for 10 - 15 minutes.
• Meanwhile, peel the mangoes, cut the flesh away from the central stones (pits), and cut into slices.
• Spoon the rice on to individual serving plates. Arrange the mango slice on one side, and then drizzle with the reserved coconut cream.
• Decorate with strips of lime rind and serve