Kim McCosker Thai Mango Sticky Rice Pudding

Recipe KIM McCOSKER – Author of ‘4 Ingredients’ cookbooks

A vegan sticky rice pudding, the perfect creamy, comfort dessert.

SERVES 4

Ingredients:

• 1 cup (200g) long grain rice

• 4 tbsp. (50g) brown sugar

• 400ml can coconut milk (not lite)

• 2 ripe mangoes (450g)

In a saucepan, soak the rice in 1 cup (250ml) water for 20-30 minutes; do not drain.

Add ½ cup (125ml) more water, plus ½ can coconut milk, ¼ tsp sea salt and 1 tbsp brown sugar. Stir well.

Bring to a gentle boil, then partially cover with a lid (leaving room for steam to escape).

Reduce heat and simmer for 20 minutes, or until most of the liquid has been absorbed by the rice and rice is tender.

Turn off the heat, but leave the pan on the stove top with the lid on tight. Sit for 10 minutes.

To make the sauce, warm (do not boil) the rest of the coconut milk over medium-low heat, 5 minutes.

Add 3 tablespoons brown sugar, stirring to dissolve. (NB: It will taste less sweet when added to the rice.)

Prepare the mangoes by cutting it open and slicing into bite-size pieces.

Scoop some warm rice into each serving bowl or glass, then pour the sweet coconut sauce over each.

Arrange mango cubes on the rice and drizzle with more sauce.

Serve immediately.

Recipe supplied from 4 Ingredients Veggie & Vegan. Now on sale for just $22.00 including FREE POSTAGE Australia wide. www.4ingredients.com.au/product/4-ingredients-veggie-vegan