250g Sticky Rice 200mlCoconut Milk 100ml milk 1 tsp Lemongrass, drained 2 tbsp Palm Sugar 2 tbsp caster sugar 1 mango, peeled and sliced
- Place the sticky rice, coconut milk, milk, palm sugar and lemongrass in a saucepan and simmer for 10 minutes.
- Transfer to an ovenproof dish, arrange the mango slices on top of the rice and then sprinkle the caster sugar on top.
- Place dish under a preheated grill and heat until the sugar begins to caramelise. Spoon into bowls and serve. Enjoy warm or chilled.
For better tasting sticky rice, soak in cold, fresh water overnight, drain and rinse thoroughly prior to cooking.
Lemongrass adds that sweet citrus scent and intense lemon flavour that we know and love about Thai food