Chef Nick Liu’s Mango RiceBerry Rice with Salted Coconut Cream recipe

We learned how to make Mango RiceBerry Rice with Salted Coconut Cream with chef Nick Liu.

Recipe:

Salted Coconut Cream
1 can coconut cream
1/4 cup sugar
1/2 tablespoons kosher salt
Place all ingredients in a pot and bring to a boil and stir. Take off the heat.

Coconut Rice Berry
1 cup Thai Riceberry rice
1/2 cup Salted Coconut Cream
1/2 cup water
Place rice in a rice cooker bowl and rinse under the tap with cold water 3-5 times. Soak rice in cold water for 20 minutes then pour off the cloudy water and drain well. Add 3/4 cup of water and 1/2 cup of the salted coconut cream to the rice. Close lid of the rice cooker and turn on, wait for rice to cook. Add another 2 tablespoons of Salted Coconut Cream into the cooked rice and gently stir in. Put aside and keep warm until Assembly.

Assembly
1 ripe mango
2 tablespoons crispy mung bean
Sticky rice
Salted Coconut Cream
Peel mango with a veg peeler and cut each side of the mango and discard the seed. Slice each side of mango into 5-7 equal slices and place on plate. Using a small bowl, pack the coconut sticky rice to create a dome shape. Unmould the rice from the bowl and place it beside the mango on the plate. Pour a couple of generous spoonfuls of the coconut cream on top of the rice. Top the rice with the crispy mung bean snacks and enjoy!