Recipe by Geneviève Everell

Mango sticky rice


  1. In a bowl filled with water, soak the rice for at least 4 hours.
  2. In a double boiler, place the banana leaves.
  3. Oil the banana leaves. Drain the rice, then place it on the leaves.
  4. Place the bain-marie in a pot of bubbling water. Cover and cook for 20 minutes.
  5. In a medium pot, combine the coconut cream with the sugar and salt. Bring to a boil over medium heat.
  6. Place the rice in a bowl. Cover with sweet cream and garnish with sesame seeds. Serve with the mango slices.


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