for 4 person

Rice

150 g	sushi rice
4 dl	coconut milk
50 g	ground cane sugar
½ tsp	salt
1 stick	lemongrass, core finely chopped
¼ tsp	vanilla paste

To serve

1	mango, thinly sliced

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear. Drain well. Combine the coconut milk with the sugar, salt, lemongrass and vanilla. Set aside one quarter. Transfer the rest to a bowl along with the rice, place the bowl in a bamboo basket, cover the basket and place in a wide pan. Fill the pan with approx. 2 cm of water, bring to the boil, steam over a medium heat for approx. 40 mins., adding a little hot water from time to time. There should always be approx. 2 cm of water in the pan.

To serve

Rinse an ice cream scoop in cold water and use to shape the warm rice into balls, plate up. Drizzle with the reserved coconut milk. Decorate with the mango.

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