Coconut and Sticky Rice Pudding with Lime and Papaya Salad

Ingredients

• 200g/7oz Thai sticky rice
• 1 x 400ml/14fl oz can coconut milk
• ¼ tsp salt
• 50g/1¾oz palm sugar
• 5 kaffir lime leaves
• 1 ripe medium papaya
• 2 limes
• 4 sprigs mint

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the sticky rice in cold water, then soak it in a bowl of water for 15 minutes. Drain well.

2. Set a steamer over a pan of boiling water. Spread the drained rice in the steamer basket lined with a cloth and steam for 20 minutes until tender and sticky.

3. Meanwhile, pour the coconut milk into a saucepan. Add the palm sugar, salt and torn kaffir lime leaves. Stir over medium heat until the sugar dissolves, then simmer gently for 5 minutes.

4. Remove the lime leaves from the coconut milk. Stir the warm steamed rice into the coconut milk and simmer over low heat for 5 minutes until thick and glossy. Keep warm.

5. Peel the papaya, scoop out the seeds and cut the flesh into thin matchsticks. Put them in a bowl.

6. Squeeze the juice of the limes over the papaya. Tear in the mint leaves and toss gently to combine.

7. Spoon the warm coconut sticky rice into serving bowls and add a portion of the papaya and lime salad alongside.