Sticky coconut rice, mango & passion fruit

Sticky coconut rice, mango & passion fruit

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 30 mins Plus overnight soaking

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
266
protein
3g
carbs
52g
fat
7g
saturates
5g
fibre
3g
sugar
39g
salt
0.31g

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

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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.

Recipe from Good Food magazine, January 2010

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Comments

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lizleicester's picture
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This tasted lovely but I seem to have difficulty steaming rice - maybe because I used long grain? Anyway, I ended up boiling it, draining it thoroughly and then stirring in the sweetened coconut milk with lime mixture and serving it with the delicious mango (which had to be a tinned version in light syrup because there were no fresh ones available).

helenmaleary's picture

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.

briznik's picture

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!

missharding's picture

Susan Bliley your question did make me giggle, sounds like something I would ask :-)

I presume they mean in a rice steamer thingy.

volpinab's picture

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!

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