For the rice
- 250g Thai sticky rice
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 225ml unsweetened coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 85g-100g golden caster sugar
- juice 1 lime
The same shape, but smaller than…
For the sauce
- 1 ripe mango, peeled, stoned and chopped
- juice 1 orange (to give 60ml)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp lime juice
- 50g golden caster sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
For the decoration
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.
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.
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.
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.
Make aheadThe 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.