Cambodian mango sticky rice

Here is the second recipe of our Cambodian series: sticky rice with mango, a great conclusion to any Asian meal. Although similar to the well-known Thai version, the preparation method is slightly different here, as the rice finishes to cook with the coconut milk, and some thin slices of jackfruit are also integrated. Sticky rice is preferable, but it's still a great way to use any leftover jasmine rice.

Ingredients for 6 people

500g of white or black sticky rice (jasmine rice work too if you really can't find sticky rice)

1/2 ladle of palm sugar (or brown sugar if you don't have palm sugar)

2 ladles (1 cup) of coconut milk

1 tbsp of condensed milk

1 tsp of salt

Jackfruit, finely sliced (or lychee/longan/durian even if you're brave...)

2 or 3 mangoes depending on their size 

In a medium-sized cooking pan, bring a good amount of water to the boil. The exact volume does not matter, it just needs to be a little more than enough to cover the volume of dry rice.

Wash the rice 3 times under the tap, and pour tnto the boiling water. Bring back to the boil and let boil for 2-3 minutes.

Remove most the water, in order to leave only a very little amount for steaming. Reduce the heat and let cook without stirring for 10-15 minutes. Remove from the heat and keep aside.

In another pan, bring the coconut milk to the boil. Add the palm sugar, the condensed milk, the salt and the jackfruit and let boil for 1-2 minutes.

Add the cooked rice into the mixture and cook while stirring constantly for another 1-2 minutes.

Wet a serving plate with a few drops of coconut milk (to prevent the rice from sticking to the plate later), and delicately transfer the rice onto the plate. Spread the rice into a round or heart shape with a spatula, and let cool down.

Decorate with slices of fresh mango before serving.

(Check my previous post for more details about Khmer cooking).