Coconut And Sticky Rice Pudding With Lime And Papaya Salad
This recipe combines fragrant Thai sticky rice steamed to perfection and infused with creamy coconut and aromatic kaffir lime. Served alongside a zesty papaya salad, every bite is a delightful mix of sweet, savory, and refreshing flavors. Ready to transport your taste buds to Thailand with this delicious dish.
— Constant Cookbook
Ingredients
- 200g/7oz Thai sticky rice
- 1 x 400ml/14fl oz can coconut milk
- ¼ tsp salt
- 50g/1¾oz palm sugar
- 5 kaffir lime leaves
- 1 ripe medium papaya
- 2 limes
- 4 sprigs mint
Instructions
- Soak the rice in 300ml/10fl oz of water for at least 30 minutes, but for up to four hours before using.
- Drain the rice and wash thoroughly.
- Line a bamboo steamer (with a lid) with either greaseproof paper, a banana leaf or a clean sheet of muslin. If using greaseproof paper or a banana leaf, pierce some holes using a skewer (donât make the holes too large, but you do want them to allow the steam through).
- Place about 425ml/¾ pint of water (5cm/2in depth) into a saucepan or a wok and place the rice in the steamer. Put on the lid, bring the water to the boil and then reduce the heat to low-medium and steam for about 20 minutes.
- In the meantime, add the coconut milk, salt, palm sugar and kaffir lime leaves to a saucepan. Warm through over a medium heat - do not boil.
- Stir frequently for a good 5-7 minutes to infuse the flavours. Once infused, remove from the heat.
- Arrange the prepared papaya onto four plates or a suitable serving dish and pour over the zest and juice of the limes.
- Once the rice is cooked, put it into a mixing bowl and gradually add three-quarters of the infused coconut milk. Reserve the remaining quarter.
- Mix well and leave to cool for 10-15 minutes. Transfer the rice into individual serving bowls or a suitable dish and drizzle over the remaining infused coconut milk.
- Serve the papaya salad along with the rice. Garnish with a sprig of mint if liked.
Cook Time
30M
Yield
Serves 4
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