Sticky rice with mango

Ingredients for 8 servings:

• 200 g rice pudding
• 1 can coconut milk
• 480 ml milk
• 1 tsp rice flour
• 1 pinch of salt
• 1 can of mango(s), or 1 really ripe fruit
• 80 g sugar
• 1 tbsp water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

modified version with rice pudding and salty coconut sauce

Rice: Shake the coconut milk well before opening. Set aside 80 ml of the coconut milk in a mug. Bring the rest of the milk to a boil, add the rice pudding and sugar, and reduce the heat to low. Close the lid and let the rice pudding swell for about 35 minutes, stirring occasionally. If there is still liquid, extend the soaking time accordingly. Then let the rice pudding cool. Sauce: Mix the rest of the coconut milk, 1 tablespoon of water, the rice flour, and a pinch of salt in a small bowl or cup in the microwave. Bring to a boil or heat briefly until the sauce thickens slightly. Season to taste and add a little more salt if necessary until the sauce tastes noticeably salty. Serve: Serve everything in individual bowls or arrange attractively on a plate. Use 2-3 tablespoons of rice and a mango wedge. Finally, drizzle 2-3 teaspoons of sauce over each serving. We learned this recipe at a cooking school in Thailand – with this slightly salty coconut sauce, it becomes an extraordinary taste experience.