Looking for a great dinner party dessert? In this episode of Feed My Friends Tess Ward shows you how to make sticky coconut rice with mango and passion fruit.
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INGREDIENTS:
1 cups (250ml) Thai sticky rice
2 ripe mangoes, cut into bite-size pieces
3 passion fruit
5 tbsp brown sugar
Zest 1 lime, and juice (to taste)
1/4 tsp salt
1 can good-quality (thick) coconut milk
Mint leaves, to serve
Serves 4 Prep = 3h:30m
Cook = 20m
Total = 3h:50m
STEP 1: COOK THE RICE
Soak the sticky rice in cold water for at least 3 hours, or overnight. Put the rice in a sieve, over the top of a simmer saucepan of water, with a lid on top. Simmer over medium heat, for about 20 minutes. The rice should be cooked through with no hard, raw bits in the middle of the grains.
STEP 2: COMBINE THE RICE AND COCONUT MILK
Combine the coconut milk and sugar in a small pan and heat gently, stirring all the time, until the sugar has dissolved. Do not boil. Stir in the salt then pour 3/4 over the cooked rice and stir gently. Set aside to cool.
STEP 3: PREPARE THE MANGO
Peel the mangoes and cut off the two outer cheeks of each fruit as close to the stones as possible. Discard the stones. Slice each piece of fruit into thin lengthways slices.
STEP 4: SERVE
Fill greased round moulds with the rice, then nestle in the mango chunks and drizzle a little passion fruit on top. Remove the rice from the mould and pour the remaining sauce and a little passion fruit around the sticky rice. Garnish with the mint leaves and serve.
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