RECIPE / RALPH SCHELLING

Mango sticky rice

This week our Swiss chef extraordinaire, Ralph Schelling, offers his tips for getting your glutinous rice nice and sticky. “I sometimes steam the rice in banana leaves,” says Schelling. “Or perhaps steam some pandan leaves with the rice, which give it a wonderful flavour.” He also suggests toasted sesame seeds to top it off but coconut chips work equally well for a little crunch. Serces 4

• Ingredients:
• 180g glutinous rice
• 200mlwater
• 250mlcoconut milk
• 65g cane sugar
• ½ tsp salt
• 2 mangoes
• Salt
• Toasted sesame seeds (optional)

• Method:
• 1. Rinse the rice until the water runs clear, then cover the rice with fresh water and leave it to soak for about 30 minutes. Then drain again (it’s fiddly but will make the final product better).
• 2. Add fresh water and bring the rice to the boil before covering and simmering over medium heat for about 10 minutes. Turn off the heat and let the rice swell, covered, for about 20 minutes.
• 3. In a pan, dissolve the cane sugar in 200ml of the coconut milk with a pinch of salt. Heat gently until the sugar is dissolved, then combine the rice and liquid, and stir.
• 4. Add the remaining 50ml of coconut milk to the pan with a further pinch of salt and heat through. This is the topping.
• 5. To serve, peel mangoes, cut into pieces and divide them and the rice between four dishes. Drizzle a little sauce over them and top with sesame seeds.