Ingredients
1 cup rice (sticky rice or glutinous rice), washed
1 and 1/2 cups water
6tbsp brown sugar
1 can coconut milk
2-3 mangoes
Kiwi and strawberries for garnish (finely chopped)
Preparation
Soak rice In 1 cup of water for 30 minutes. Do not drain the rice.
Add ½ cup water more and ½ can coconut milk and 3tbsp of brown sugar. Stir well.
Cook on medium flame.
Bring to a complete boil and reduce heat to low.
Simmer for 20-30 minutes or until rice has absorbed the coconut milk has been absorbed well.
Turn off the heat and allow this to sit for 5-10 minutes.
Lay a bamboo rolling pad or an aluminum foil on a counter top, and place a square of cling film over top. Spread the rice about 1/2-inch-thick over the cling film and roll carefully.
If rice sticks to the cling film too much, try spreading it a little thicker. Remove the cling film.
Use a potato peeler to shave thin slices off the mango.
Coat the rice roll with the mango slices. Slice each roll into 4-6 pieces.
Serve garnished with kiwi/ strawberry bits.
