Thai-Style Sticky Rice with Mango and Coconut Sauce

Place the rice in a bowl of cold water and cover with cling film. Leave on the work surface to soak for a minimum of 5 hours or overnight.

Drain the rice into a metal sieve, discarding the water. Rinse the rice in the sieve under cold running water until the water runs clear. This is to remove excess starch from the rice.

Fill a medium saucepan to a 5 cm depth of boiling water and place over a medium heat. Place the metal sieve containing the rice on top of the saucepan to suspend it over the simmering water. Make sure the bottom of the sieve isn't touching the water.

Lower the heat, put the lid on top of the sieve and steam the rice by simmering gently for 20-25 minutes, stirring halfway through. When the rice is ready it will feel 'gummy' when tasted or touched.

Tip the rice from the sieve into a medium bowl and cover with cling film.

Place the coconut dairy-free milk alternative in a small saucepan with the sweetener. Place over a low heat for 2-3 minutes, stirring until dissolved.

Pour 100ml of the coconut mixture into the bowl of rice and stir until combined. Cover with cling film and when cool, place in the fridge for about 1 hour.

Mix the cornflour with the water until smooth. Place the saucepan containing the remaining coconut mixture over a low heat and stir in the cornflour mixture. Simmer for 3-4 minutes, stirring until it has thickened slightly to make a runny sauce.

Pour the coconut sauce into a small bowl to cool. Stir occasionally to prevent a skin forming on the top. When cool enough, cover and place in the fridge to chill for 30 minutes - 1 hour.

When the rice and sauce have chilled, remove from the fridge and get ready to serve.

Divide the sticky rice into 6 and place a small portion on each serving plate.

Divide the mango slices between each plate and place next to the rice.

Stir the coconut sauce to ensure it's smooth and then divide between each plate. Serve at once.