Dong Bai Treip- Cambodian Sticky Coconut Rice

  • 1 cup short grain or sticky rice (available from most supermarkets)
  • 2 cups coconut milk/ light coconut cream
  • 1 cup milk
  • 1/2 cup water
  • 1 large strip lime, cut into small pieces
  • 1/4 cup palm sugar
  • 1/4 cup (60g) butter, cut into small pieces
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract, or 1/2 vanilla pod
  • Mango, to serve

1. Grate the palm sugar


2. Mix the rice with the coconut milk, milk, water, lime rind and sugar and pour the rice mixture into an lightly greased, shallow oven proof dish. Scatter the top with butter and bake in an oven at 200C for 30 minutes


3. Stir the mixture well, then add the cinnamon and vanilla. If the mixture has dried out, add another 1 cup water and mix through. Remove the lime rind


4. Cover with aluminium foil and return to the oven to cook for a further 60 minutes, until almost all the milk has been absorbed and a golden brown skin has formed on top of the pudding


5. Serve warm or cold, with fresh mango


NUTRITION INFORMATION (Serves 20, serving size 100g)

  • Energy: 586kJ
  • Protein: 2.0g
  • Fat: 6.0g (Saturated fat 4.7g)
  • Carbohydrates: 19.2g (Sugars 3.3g)
  • Sodium: 11mg

And a word from the dietitian...

Despite being high in saturated fats (commonly labelled “bad” fats), coconut oil is gaining a reputation as a “miracle food”. Research is beginning to suggest the types of saturated fats in coconut oil can increase the “good” HDL cholesterol in our blood. However the research has yet to prove this is without other negative effects. The bottom line? Focus on your diet as a whole, limiting saturated fats from other sources, and not relying on a miracle food for results.