A tropically sweet dessert from Southeast Asia: aromatic sticky rice meets creamy coconut milk, fruity mango, and fresh raspberries. This simple yet effective dish is perfect as a finale to an Asian meal or as an exotic summer treat.

Ingredients (for 2-3 people)

• 250 g sticky rice

• 3 dl coconut milk (unsweetened)

• 3 teaspoons sugar

• 1 ripe mango

• 200 g raspberries (fresh or frozen)

• Optional: some butter for fried rice

• Optional: a dash of Maraschino liqueur for the raspberries

Preparation time

⏱️ Preparation: 10 minutes (+ 8–12 hours soaking time)

🍳 Preparation: approx. 30 minutes

Preparation

• Wash the rice in lukewarm water until the water runs clear. Then soak it in fresh water for 8–12 hours.
• Wash, peel, halve and cut the mango into fine strips or cubes.

preparation

1. Drain the soaked rice and simmer in a steamer or pot with a little water over low heat, covered, for about 10 minutes.

2. Then turn off the heat and let the rice swell, covered, for another 20 minutes.

3. Meanwhile, gently heat the coconut milk and sugar in a small saucepan until the sugar has completely dissolved. Bring to a gentle simmer.

4. Add the mango cubes to the warm coconut sauce, but do not cook.

5. Marinate the raspberries with a dash of maraschino if desired – this adds a special touch.

6. Optional: For a crispy texture, heat some butter in a pan and lightly fry the finished rice.

7. To serve, divide the warm or cooled sticky rice between plates, drizzle with mango coconut sauce, and garnish with raspberries.

An exotic treat that melts in your mouth – perfect for warm days or as a highlight at the end of a meal.