|Mango||1 Medium, Ripened|
|Rice (Sticky/Glutinous)||1 Cup|
|Coconut Milk||1 Cup|
|Nutmeg||a pinch (Optional)|
|1. Chop the mango into cubes for toppings and few lengthy strips to decorate.|
|2. Soak the sticky rice in water for about 2 – 3 hrs.|
|3. Mix sugar and salt with the coconut milk.|
|4. Traditionally the rice is cooked in sticky rice steamer or normal steaming method. (See Notes).
But I found my way of cooking the rice more tasty and suiting our palate. My way : Rinse the
rice and drain. Add 1 cup of water and cook for 3-4 mins. When it is boiling and tend to thick
add half cup of coconut milk. Reduce the flame and cook till the rice becomes soft and thick.
Again pour the remaining coconut milk and cook for 5- 6 mins. Sprinkle nutmeg powder and
turn off the heat. Set aside to cool and absorb for 10-15 mins.
|5. Take a bowl or serving plate. Ladle the cooked rice into the bowl or plate. Top with the cubed
mangoes. Garnish with mint leaves or drops of coconut milk.
|6. Serve warm or cold.
1. Adding nutmeg is not authentic. I once tried adding few spices and found nutmeg adds extra
flavor to the dessert. Its totally optional. You can also try adding cardamom which tastes more
like Indian dessert.
2. As I mentioned earlier the rice is traditionally steamed using steamer. It is done by pouring water
in a large pan and spreading the rice on a bamboo steamer or using any thin cloth. Steam it for
about 30 mins. After taking out of steamer add the coconut milk to it.