Duration: 45 min
(prep time 15 min - rice soak time 2 hours - cooking time 30 min)
- Soak the rice a few hours before you cook it, steam the rice in the bamboo basket lined with some parchment paper. For details prep and time-wise: follow instructions on the rice package. Finish cooking the rice first before proceeding to the next step.
- Add 4 tbsp of Coco Start to a little saucepan, and put it on low heat. Add the sugar, a pinch of salt and the juice of half a lime. Stir frequently for around 4 minutes. Then add the prepared rice and keep on stirring while it soaks up the mixture, lower heat so it doesn’t boil. If it get’s too thick add some tablespoons of water. It’s ready after 6-8 minutes.
- Take a small bowl and rinse it off with some cold water. Fill it up with half portion of the sticky rice and turn it around onto the plate. Repeat for the second serve.
- Divide the sliced mango to the plates and scoop a tablespoon of Coco Start on top of the sticky rice. Garnish with some coconut grate and a slice of lime.