Mango Kiribath with Salted Coconut Cream (Sri Lankan × Thai)

Method

1. Rinse the rice 2–3 times in cold water, pouring off the cloudy water, then drain well.

   Add in this stepShort-grain white rice 180 g

2. Put the rice and water in a 18 cm heavy-based pot, bring to the boil over high heat, stir once, cover and cook on low heat for 20 min, until the water is absorbed and the grains are very soft.

   Add in this stepWater 500 ml

   high heat→low heat

3. Dissolve the sugar and salt in the coconut milk, pour it over the rice and cook over low heat for 5 min, stirring and pressing non-stop with a wooden spoon until thick and creamy. It should taste gently sweet with a slightly salty finish, which is what makes it work with mango.

   Add in this stepThick coconut milk (for the rice) 180 mlSugar (for the rice) 20 gSalt (for the rice) ½ tsp

   low heat

4. Tip onto an oiled tray, press into a 18 cm square about 2 cm thick and leave to set for 10 min.

5. In a small pan, combine the sauce coconut milk, sugar and salt, then stir in the cornflour mixed with the water. Stir over low heat for 2 min, until it thinly coats the back of a spoon, then take it off the heat. Don't let it boil hard or the coconut fat will split.

   Add in this stepCoconut milk (for the sauce) 100 mlSugar (for the sauce) 2 tspSalt (for the sauce) 1 pinchCornflour (cornstarch) 1 tspWater (for the cornflour) 1 tbsp

   low heat

6. Toast the sesame seeds in a dry pan over medium-low heat for 2 min, shaking, until golden and fragrant, then tip straight onto a plate so they don't burn.

   Add in this stepSesame seeds (or toasted mung beans) 2 tsp

   medium-low heat

7. Cut the mango cheeks away from the stone, peel and slice 1 cm thick. Cut the kiribath into diamonds, arrange with the mango, spoon over the coconut cream and scatter with sesame.

   Add in this stepRipe mango 1