Sticky Rice with Coconut Milk and Mango

FOR THE RICE:
80g (3 3/4 oz) glutinous rice
500ml (17fl oz) cold water
120m (l/4fl oz) tinned coconut milk
25g (1oz) caster sugar

FOR THE PINEAPPLE SAUCE:
1 baby pineapple, approx. 350 to 400g (12 to 14oz) in weight
50ml (2 fl oz) tinned coconut milk
1 tbsp Malibu (coconut liqueur)
1 small pinch finely ground black pepper
1 level tsp cornflour

FOR THE MANGO GARNISH:
2 ripe mangoes
juice of 1/4 lime

FOR THE CARAMEL CAGES (OPTIONAL):
6tbsp water
250g (9 oz) caster sugar
50ml/ (2 fl oz) liquid glucose syrup
a little vegetable oil

Place the rice and cold water in a bowl and allow to soak for at least 6 hours.

Drain the rice from its soaking water and rinse it under cold running water. Place in the steamer over boiling water. Steam for about 10-15 minutes until tender. Place the rice in another pan with the coconut milk and sugar. Stir in and reserve.

Peel the baby pineapple, chop it into small pieces and liquidize to a pulp in a food processor. Place the pulp in a pan and add the coconut milk, Malibu, black pepper and cornflour. Bring to the boil, stir well, then sieve into a bowl. Reserve.

Peel the mangoes and cut them into halves on either side of the stone. Place the half mango (flat side down) on a chopping board and chop into 5mm/1/4in slices, lengthways or widthways. Squeeze a few drops of lime juice on to each sliced half, and reserve.

Place 2l (3 1/2 pint) of cold water in a bowl. This will be used to cool down the outside of the sugar pan. Bring the measured water and the sugar to the boil together, then add the glucose syrup and carry on cooking until a light blonde caramel colour is reached. Check, using the sugar thermometer, that it is 165C (330F). Place the caramel pan into the bowl of cold water up to the sugar content level for about 30 seconds. Ensure that no cold water goes into the cooked sugar in the pan. The sugar must be hot and runny enough to make the caramel cages.

With your hand, spread a thin film of oil over the back of the ladle (or a large spoon). Have a fork or a spoon ready. Dip your fork or spoon into the caramel and trickle the thread from it into a thin trellis over the back of the ladle, covering this evenly. The distance between ladle and the fork or spoon must be about 20cm/8in. If too far away, the sugar will have time to harden. If too near, the sugar will be too runny and you will not be able to control the flow of the caramel. Very carefully twist the cage free from the ladle - this can be quite tricky - and place it into the airtight box with the silica gel crystals (not necessary if you serve immediately). By now the caramel left in the pan will have hardened so return it to the heat until softened and repeat the process until you have made four cages.

Reheat both rice and sauce in two different pans. Divide the rice evenly between warmed plates, making a little dome in the centre. Top with a half of sliced mango. Pour the sauce around the rice. Finally place the caramel cages over the dome of rice and mango, and serve to your guests.

Servings: 4
Source: Raymond Blanc from Blanc Mange