Mango Sticky Rice Kheer
A tropical meeting of Thai sticky rice and fragrant Indian kheer.
Creamy coconut, cardamom and ripe mango make this a celebratory fusion dessert.
Ingredients
- 1 cup sticky rice
- 400 ml coconut milk
- 250 ml milk
- 4 tbsp sugar
- 4 cardamom pods
- 1 ripe mango
- Toasted pistachios
Instructions
- Cook the soaked sticky rice until tender.
- Warm coconut milk, milk, sugar and cardamom.
- Fold in the rice and simmer until creamy.
- Serve warm or chilled with mango and pistachios.
Cooking Tips
Add mango only when serving so its fresh flavour stays bright.