Cook 30 by Jeremy Dixon

Author:Jeremy Dixon
Language: eng
Format: epub
Publisher: Cedar Fort Publishing
Published: 2017-05-04T04:00:00+00:00

Sticky Rice Mango

My favorite dessert when in Thailand!

MAKES 4 SERVINGS

2 cups cooked medium grain brown rice

6 fl. oz. (165 ml.) coconut milk

2 tablespoons liquid honey

2 tablespoons lime juice

1 large mango

garnish: 1 tablespoon toasted sesame seeds

garnish: 1 lime cut into wedges

Combine the rice and coconut milk in a medium frying pan and simmer for around 5 minutes or until it thickens.

Stir in the honey and lime juice.

Cut two large cheeks from either side of the mango pit. Cut off the skin and cut into smaller slices.

Plate the rice and fan the mango out on top.

Garnish with a sprinkle of the toasted sesame seeds and some lime wedges.

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