How to make it

  • Rinse the glutinous rice thoroughly in several changes of cold water, then leave to soak overnight in a bowl of fresh, cold water.
  • Drain and spread the rice in an even layer in a steamer lined with cheesecloth. Cover and steam for about 20 minutes or until the grains of rice are tender.
  • Reserve 3 tbsp of the top of the coconut milk and combine the rest with the sugar and salt in a saucepan. Bring to the boil, stirring until the sugar dissolves, then pour into a bowl and leave to cool a little.
  • Turn the rice into a bowl and pour over the coconut mixture. Stir, then leave for about 10 - 15 minutes.
  • Peel the mangoes and cut the flesh into slices. Place on top of the rice and drizzle over the reserved coconut milk. Decorate with strips of lime rind.

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