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Mango Sticky Rice Big Ice Cream Sundae Recipe
How to make Mango Sticky Rice Big Ice Cream Sundae
Method
Add rice, coconut milk, sugar, salt and water to a medium-sized saucepan. On medium heat, bring it to a simmer, stirring every 3-5 minutes to prevent rice sticking to the bottom of the pan. Continue to cook for 15-20 minutes until most of the liquid is absorbed and the rice is cooked. Turn off the heat and rest the rice in the pot. Make the coconut sauce, combine all the ingredients in a pot and bring to the boil. Stir until the sugar is dissolved and the sauce thickens, about 2 minutes. To serve, spoon the coconut rice from the pot into the serving plates, add mango cubes and coconut ice cream, drizzle with coconut sauce.
