Sticky Coconut Rice with Mango

Rinse the rice in cold water until the water runs clear. Place rice a bowl and cover with two to three inches of water and leave to soak overnight, or for at least six hours.

Bring four cups of water to a boil in a medium saucepan, then reduce to a simmer. Place a small piece of baking paper at the bottom of the steamer to patch up any holes. Add rice, place steamer on top of the pot ensuring the bottom does not touch the simmering water. Cover with another bit of baking paper, then place a lid on top as pictured.

Leave to steam for 10 minutes, then flip the rice over and cook for a further 10 minutes. The rice is done when it is tender looks translucent.

Meanwhile prepare your coconut milk. A small pot warm the coconut milk with salt and sugar until dissolved.

Once rice is cooked, place in a bowl and pour half of the coconut mixture over the top, cover and leave to absorb and cool for half an hour.

To serve place a spoonful of rice in a bowl, place some mango on top, drizzle over some of the coconut milk and garnish with sesame seeds and coconut chips.

This dish can be served when the rice is warm, or cold, depending on your preferences.  The rice can be made in the morning and used until later in the day, but should be thrown out after that.