Recipe: #renniehappyeating: Cambodian Sticky Ric
I was challenged by the lovely team at Rennie to come up with a recipe for my mystery box ingredient - dragonfruit! I absolutely fell in love with the stuff when I went to Cambodia for the first time, where my family now live. I wanted to recreate a Cambodian-style recipe that I had when I was over there - a sticky rice dessert made with a coconut milk and palm sugar caramel. A little taste of summer (so you can pretend its not winter outside!)
- 2 cup Arborio Rice
- 4 tbsp Palm Sugar
- 2 tbsp Dessicated Coconut
- 1/2 cup Coconut Milk
- 1 Mango
- 1 Dragonfruit
- 1.2 tbsp Butter
- 1 tsp Sesame Seeds
Prepare The Rice
Using a rice cooker or on the hob, cook two cups of rice. Sticky rice is ideal, but if you can't get your hands on any (I couldn't!) arborio or short-grain risotto rice works too!
Make The Caramel
The caramel for this is a little unusual, but it is absolutely delicious. Cook the coconut milk in a saucepan until boiling. Then add the palm sugar and stir, and let it boil for about five minutes before adding the butter until all the sugar has dissolved.
Make It All Pretty
Place some of the rice in the middle of a plate and arrange the fruit in an aesthetically pleasing way for BONUS POINTS. Top with the desiccated coconut, the palm caramel and top with sesame seeds.
Eat while warm, and pretend that it's still July, and not actually November and miserable outside.
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