Ingredients

• 200g/7oz Thai sticky rice
• 1 x 400ml/14fl oz can coconut milk
• ¼ tsp salt
• 50g/1¾oz palm sugar
• roughly chopped if from a block
• 5 kaffir lime leaves
• 1 ripe medium papaya
• seeds removed
• peeled
• cut into 5mm/¼in neat slices
• 2 limes
• zest and juice only
• 4 sprigs mint
• for garnish (optional)

Directions

• Soak the rice in 300ml/10fl oz of water for at least 30 minutes
• but for up to four hours before using.
• Drain the rice and wash thoroughly.
• Line a bamboo steamer (with a lid) with either greaseproof paper
• a banana leaf or a clean sheet of muslin. If using greaseproof paper or a banana leaf
• pierce some holes using a skewer (don’t make the holes too large
• but you do want them to allow the steam through).
• Place about 425ml/¾ pint of water (5cm/2in depth) into a saucepan or a wok and place the rice in the steamer. Put on the lid
• bring the water to the boil and then reduce the heat to low-medium and steam for about 20 minutes.
• In the meantime
• add the coconut milk
• salt
• palm sugar and kaffir lime leaves to a saucepan. Warm through over a medium heat - do not boil.
• Stir frequently for a good 5-7 minutes to infuse the flavours. Once infused
• remove from the heat.
• Arrange the prepared papaya onto four plates or a suitable serving dish and pour over the zest and juice of the limes.
• Once the rice is cooked
• put it into a mixing bowl and gradually add three-quarters of the infused coconut milk. Reserve the remaining quarter.
• Mix well and leave to cool for 10-15 minutes. Transfer the rice into individual serving bowls or a suitable dish and drizzle over the remaining infused coconut milk.
• Serve the papaya salad along with the rice. Garnish with a sprig of mint if liked.