![]() Decorate with Mango, and drizzle with the Coconut Nectar!.It should come out with a resounding plop (maybe not resounding) onto your dish.Uncover the top of the teacup and invert onto your dish.Draw the clingfilm overhang to cover up the rice and gently press down.Pack the lined teacup with your cooked rice.Line it with clingfilm, leaving a little overhang.Take a teacup (or a small measuring/mixing bowl).This is really easy! Line your cup with clingfilm and fill with your cooked sticky rice Fold down the clingfilm and press down lightly Uncover and turn out onto your serving dish! Of course, if you can find the traditional rice for this classic Thai dessert, please use that instead! How do I shape the Sticky Rice? Instead, I substituted it with sushi rice which is of a similar texture and worked really well. The original recipe uses Thai Sticky Rice but I struggled to find it locally. I modified a recipe from the wonderful blog, The Spruce Eats. They add a fruity, fragrant flavour to the tropical coconut. ![]() Of course, the mango slices are completely essential. If you are watching your sugar intake, then use your favourite alternative. Served this way, as a sweet, it is very dense and requires a necessary drizzle of cream or coconut milk (but what good Rice Pudding doesn’t?) to moisten it, and the sugar and coconut to compliment the strong rice flavour without masking it under a veil of saccharine. Best of all? It's a naturally vegan and gluten free dessert. The rice itself has very little sugar in it: you use the leftover coconut milk to make a sweet coconut sauce to drizzle over the rice, A drizzle of this coconut nectar poured over the hot rice and served with almost fluorescent (or, in my case, not) slices of the Mango. The only slight difference was the type of rice and that it was cooked in coconut milk. The rice pudding I made for dessert yesterday: it is as simple to make as a regular rice pud: milk, rice, sugar and long, gentle cooking. However, it was full of flavour and very sweet. Unfortunately, my mango was not as canary yellow as I would have hoped, due in no small part to the unripeness of it. ![]() However, I had a bag of Sushi Rice that had just the right amount left in it, a couple of Mangos that were refusing to ripen and a powerful craving for something sweet but different. It seems like a startling digression from the nursery Rice Pudding I so love, and it is. I have made several variations on the Rice Pudding theme: Nigella Lawsons Stovetop Rice Pudding, which is like a sweet Risotto and perfect for quick-fixers, chocolate Rice Pudding which really does live up to its name, and now this: Mango Sticky Rice or khao niaow ma muang, to use its Thai name.
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