Sticky coconut rice, mango & passion fruit

Sticky coconut rice, mango & passion fruit

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

plus overnight soaking

Low-fat

Method

  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.
  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.
  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.
  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.
Try

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.

266 kcalories, protein 3g, carbohydrate 52g, fat 7 g, saturated fat 5g, fibre 3g, sugar 39g, salt 0.31 g

Recipe from Good Food magazine, January 2010.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Mrs Horse

    21 January 2010

    Mrs Horse rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Susan Bliley

    02 September 2010

    Susan Bliley commented on this recipe

    How in the world do you "steam" rice. Do you mean put in a rice cooker? How would the rice not fall through the holes in a steamer? Thanks!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Theresa

    03 May 2011

    Theresa commented on this recipe

    Susan Bliley your question did make me giggle, sounds like something I would ask :-) I presume they mean in a rice steamer thingy.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo briznik

    03 May 2011

    briznik commented on this recipe

    If you don't have a rice steamer, try a seive over a saucepan of water with either a well-fitting pan lid or some tin foil on top. Works a treat!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Helen

    23 October 2011

    Helen commented on this recipe

    You don't need to steam sticky rice as it's takes alot of prep. All you need to do is soak the rice in water for 10 mins in a microwaveable bowl - having about 1" of water covering the top of the rice. After soaking for 10 mins, cover the bowl with clingfilm and cook in the microwave for 3 mins, stir and then in again for 3 mins. The rice needs to be translucent bit if it's not quite there atfer 6 mins, add a touch more water and cook for a further 3 mins. Then it's done - so easy, I use this technique all the time and it's never failed. This is using the proper "sticky" rice which you can buy in Thai/Chinese supermarkets. Or you can buy a microwaveable rice steamer for normal rice.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

plus overnight soaking

Low-fat

Ingredients

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
Print this recipe
Add to your binder

266 kcalories, protein 3g, carbohydrate 52g, fat 7 g, saturated fat 5g, fibre 3g, sugar 39g, salt 0.31 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close