Recipe: Jane Strode.

Serving size: Serves 6
Cuisine type: Asian
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Easy recipes

Australian House & Garden recipe for grilled mango and sticky rice.

INGREDIENTS

2 cups white glutinous rice (available from Asian grocers)
400ml coconut milk
400ml water, plus 50ml extra
90g palm sugar
1 vanilla bean, split
2/3 cup (150g) caster sugar
1 tsp finely grated lime zest
3 large mangoes
2 limes, cut into 12 thin slices

METHOD

1 Rinse rice well in running water. Place in a large bowl, cover with water and refrigerate at least 12hrs, preferably overnight.

2 Drain rice and place in a medium saucepan with coconut milk, 400ml water, palm sugar and vanilla bean. Bring to the boil over medium heat; reduce heat to low and simmer, stirring occasionally, until rice is soft, about 25mins.

3 Meanwhile, place caster sugar and 50ml water in a small saucepan and bring to the boil over high heat. Boil until large bubbles appear and mixture has thickened slightly, about 3-4 mins. Stir in lime zest; remove from heat.

4 Cut cheeks from mangoes and remove skin. Grill or fry mango over high heat for 2mins. Serve with rice, lime slices and a drizzle of syrup.

Tip To save time, make rice the day before and warm just before serving.