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Ingredients
- 500g glutinous white rice
- 1x400g can coconut cream
- 300g caster sugar
- 1 tsp sea salt (or to taste)
- 4 ripe mangoes, peeled and sliced
- Vanilla ice-cream, to serve
Method
Place rice in a medium bowl, cover with hot water and set aside for 1 hour, then strain. Steam rice for 20-30 minutes until tender. Combine coconut cream, sugar and salt in a saucepan and stir over low heat until sugar dissolves. Bring to the boil and remove from heat. Place rice and coconut cream mixture in a bowl and stir to combine. Serve mango slices with sticky rice and scoops of ice-cream.
