My version of Thai sticky rice with mango. The Thai version is done by serving fresh mango with cooked sticky rice soaked in sweet coconut milk. Using risotto rice rice gives this Thai dessert an interesting creamy twist & risotto rice cooked al dente could replicate the chewy texture of sticky rice.

I kept this really simple & it turned out pretty good…. It tasted amazing. I think I could stick tweak it. Any suggestions?

This is how I did it.

• 125 grams carnaroli risotto rice.
• 400 mls coconut milk.
• 600 mls water
• 50 grams sugar
• 1 Mango diced
• Butter

1. Combine coconut milk, water & sugar in saucepan then bring it to a boil. This will be the stock for the risotto.
2. In another saucepan melt some butter add the rice cook gently until rice almost translucent.
3. Add first ladle of coconut milk stock, keep stirring until stock is reduced, then repeat with another ladle of stock. Repeat until rice is cooked, it should be creamy & slightly al dente.
4. Cover & let it cool to room temperature, then serve with mango.