200g Sticky Rice
200ml Coconut Milk
3 tbsp Palm Sugar
Pinch of salt
1 large ripe mango – peeled, halved, de-stoned and sliced
Sesame seeds (optional)
- Place the rinsed rice into the water in a suitable sized pan and bring to the boil.
- Reduce the heat, cover and simmer for about 15 minutes until the grains are just cooked and the water is absorbed.
- While this is cooking, mix the coconut milk with the sugar and salt, stirring until the salt and sugar have dissolved (this can be done over a gentle heat if required).
- The sweetened coconut milk mixture should be added to the rice as soon as it is cooked and stirred to thoroughly combine.
- Cover and set aside for at least 15 minutes in a warm place before serving, wrapping the saucepan in a towel is a good way of retaining the heat.
- For extra authenticity you can always throw in a knotted pandanus leaf to the mixture while it stands to further perfume the dish. Be sure to remove before the next stage.
- Place the rice directly onto a plate or press it lightly into individual moulds or coffee cups and turned out onto the plate to create mounds.
- Serve accompanied by the mango slices and topped with the last of the sweetened coconut milk and a sprinkling of sesame seeds.
For a better flavour and texture, soak the rice overnight in cold water, before draining and thoroughly rinsing before cooking.
Rice is the staple food in Thailand and often referred to as 'khao jao', which literally means 'to eat'