Spiced coconut sticky rice with mango

Serves: 2 Prepare & Cook:

Ingredients

  • 3 coconuts
  • 80g pudding rice or wholegrain rice
  • 1 vanilla pod, split
  • 25g soft light brown sugar
  • 25g brown sugar
  • small pinch spinneysFOOD Fine Cinnamon
  • 2 green cardamom pods, seeds ground
  • zest of 1 lime, juice of ½
  • 1 Alphonso mango

Method

  • Remove the tough grassy fibres from the ends of the coconuts.
  • One at a time, hold a coconut over a large bowl and use a heavy steel or the back of a large knife to hit both sides of the coconut until it cracks open. Reserve the coconut water.
  • Using a paring knife, separate the coconut flesh from the shells and roughly chop into small pieces.
  • Transfer to a food processor with the coconut water and 400ml water.
  • Blitz for 5-10 minutes, or until the mixture is thick and pulpy without any large chunks. Pour into a fine sieve suspended over a large bowl, pressing to strain all the liquid. (You will need 400ml coconut milk for the rice.)
  • Put the pudding or wholegrain rice, coconut milk, vanilla seeds and the pod, both sugars, cinnamon, ground cardamom seeds and lime juice in a saucepan. Stir to combine and set over a medium-high heat.
  • Bring to the boil, then reduce the heat to low. Cover with a lid and simmer gently for 45-50 minutes, stirring often, or until the rice is tender, creamy and all the liquid has been absorbed. Leave to cool with the lid on.
  • Peel and halve the mango, then remove the stone and thinly slice the flesh.
  • Divide the coconut rice between bowls and arrange the mango on top. Garnish with lime zest and serve.

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