Ingredients

• 250g Thai sticky rice, or sushi rice
• 50g blanched almonds
• 200ml coconut milk
• 50g sugar
• 1 lime
• 1 large ripe mango
• Juice of 1 orange

To serve:

• Extra slices of mango to decorate

Tools

• Blender

Method

1. Put the rice in a sieve and wash with plenty of cold water. Tip into a bowl, cover with water and leave to soak for 2 hours, or overnight.
2. Put the almonds into the blender and chop using the coarse chop programme. Set aside.
3. Drain the rice and transfer to a steamer basket, then steam for 30 minutes or until the rice is tender.
4. While the rice is cooking, put the coconut milk in a pan with the sugar and simmer for 2 minutes. Peel some strips from the lime and cut very thin shreds to be used for decoration, cover and set aside then squeeze the juice and add to the coconut milk.
5. When the rice is cooked stir it into the coconut milk with the almonds, it should have a creamy consistency. Cool slightly for 10 minutes.
6. Peel the mangos and cut away the fruit, place in the clean blender with the orange juice and press the drinks button. Add a little extra orange juice if the puree is too thick, it should be pouring consistency.
7. Spoon the rice mixture into 6 lightly oiled pudding moulds and press down. Turn them onto serving plates whilst still warm and pour the mango sauce around.
8. Decorate the puddings with thin slices of mango and the reserved strips of lime.

Tip 1: If ripe fresh mangoes are not available you can substitute canned or frozen mango to make the sauce. Try to serve slightly warm as if left to cool the rice becomes quite firm.

Tip 2: Most coconut milk comes in 400ml cans, you can freeze what is not needed in this recipe and use later in a curry.

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