Ingredients
Method
1.Rinse rice in a sieve or colander under cold water until water runs clear. Place rice in a large bowl of cold water overnight.
2.Drain rice. Place rice in a muslin-lined metal or bamboo steamer; cover tightly. Place steamer over a large wok or saucepan of boiling water, making sure the bottom of the steamer does not touch the water. Steam rice, tightly covered, 35 minutes or until tender. Do not remove lid from the steamer or stir rice during cooking; check the water level occasionally, topping up with boiling water if needed.
3.Meanwhile, stir coconut in a large frying pan over high heat, stirring, until toasted lightly. Remove from pan.
4.Cut mangoes and apples into matchsticks; place in a large bowl with shallot, chilli, lime leaves, peanuts, coriander and ⅓ cup of the toasted coconut. Add combined juice, oil, vinegar, sugar and salt; toss gently to combine.
5.Serve sticky rice with salad; sprinkle with remaining coconut and extra lime leaf.
If you don’t have time to soak the rice overnight, serve the salad with steamed jasmine rice or soaked vermicelli noodles instead. You can use green papaya instead of the mango and apple, if you like.
Note
