INGREDIENTS
500g Tilda Thai Jasmine Rice
8 tablespoons caster sugar
1 teaspoon salt
400ml coconut cream
300ml double cream, lightly whipped (optional)
3 large ripe mangoes, peeled and sliced

METHOD
1. Cook the rice according to the instructions on the back of pack.
2. Stir in the sugar and salt and cool slightly stirring occasionally.
3. When the rice is lukewarm mix in the coconut cream, and fold in the whipped cream, if using.
4. Press into a rectangular mould and turn out on to a plate lined with a banana leaf. Serve garnished with the mango slices.

Serves 10