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Hi I’m Ray

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Sticky Rice with Mangoes and Coconut Semifreddo Recipe

Sticky Rice with Mangoes and Coconut Semifreddo Recipe

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Sticky Rice with Mangoes and Coconut Semifreddo Recipe

Even though it is also called “glutinous rice”, sticky rice has no gluten. The rice and mangoes are my version of the traditional Thai dish. The semifreddo is a way to make a no-churn icecream without needing an expensive ice cream machine. It is a dish using fresh ingredient so it needs to be eaten within a few days of making it.

Semi freddo

  • 4 eggs separated

  • 150g caster sugar

  • 30g toasted long strand coconut

  • 60mls coconut liqueur (or vodka)

  • 375ml cream whipped

  • 125mls thick coconut cream

Beat the egg yolks and 100 g of the sugar together until thick and pale.

Fold in the coconut, liqueur, whipped cream and coconut cream.

Beat the egg whites until they hold soft peaks and slowly add theremaining 50 g of sugar.

Fold the whites mixture into the other mixture.

Pour into a shallow metal tray and freeze until scoopable.

Serves 8.

Rice and Mangoes

  • 2 cups glutinous white rice (sticky rice)

  • ½cup Jasmine rice.

  • 4 cups coconut cream

  • zest of 1 lime

  • 1 ½cups castor sugar

  • pinch salt

  • 5 ripe mangoes, peeled and sliced off the stone

  • Put the rices into a saucepan.

Use a rice cooker to cook the rices or, place both the rices into a saucepan and add enough water to come 1.5cm above the level of the rice.

Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.

Cook without uncovering for any reason for 20 minutes.

Remove from the heat and without uncovering, allow to stand for 5 minutes.

Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cover and reserve.

While the rice is cooking, put 3 cups of the coconut cream, the lime zest, sugar and salt into a large bowl and mix well until the sugar has dissolved.

When the rice is cooked put it into a bowl and pour the coconut cream mix over it.

Mix quickly, cover and set aside for 15 minutes.

Uncover and serve with mango slices and the remaining coconut cream poured on top.

Serve warm or cold with a scoop of semifreddo.

Serves 8.

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