Mango Sticky Rice

Dessert 164 Last Update: Dec 09, 2021 Created: Dec 08, 2021
Mango Sticky Rice
  • Serves: 4 People
  • Prepare Time: 10 Min.
  • Cooking Time: 1 Hour 20 M
  • Calories: -
  • Difficulty: Medium
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The main reason I order Thai food is for the mango sticky rice. It's one of my top 10 favorite desserts.

Ingredients

Directions

  1. Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
  2. Bring pot to a boil over high heat, then reduce to low heat. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes.
  3. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat. Stir until sugar is dissolved and continue to cook until mixture bubbles vigorously and is slightly thickened, about 3 minutes.
  4. Pour ½ cup warm coconut mixture over rice and gently stir to combine. Let sit until coconut milk is absorbed and rice has cooled to room temperature, about 30 minutes, up to 2 hours.
  5. When ready to serve, place rice on serving dish with mango. Pour remaining sauce over rice and top with sesame seeds.

Mango Sticky Rice



  • Serves: 4 People
  • Prepare Time: 10 Min.
  • Cooking Time: 1 Hour 20 M
  • Calories: -
  • Difficulty: Medium

The main reason I order Thai food is for the mango sticky rice. It's one of my top 10 favorite desserts.

Ingredients

Directions

  1. Using a fine mesh strainer, rinse rice. Add rice, 1 cup coconut milk, and water to a medium pot and let soak for 30 minutes.
  2. Bring pot to a boil over high heat, then reduce to low heat. Simmer, covered with lid slightly ajar, until rice is tender and water has been fully absorbed, 9 to 10 minutes.
  3. Meanwhile, in another medium pot over medium heat, bring remaining coconut milk and sugar and salt to a boil over medium heat. Stir until sugar is dissolved and continue to cook until mixture bubbles vigorously and is slightly thickened, about 3 minutes.
  4. Pour ½ cup warm coconut mixture over rice and gently stir to combine. Let sit until coconut milk is absorbed and rice has cooled to room temperature, about 30 minutes, up to 2 hours.
  5. When ready to serve, place rice on serving dish with mango. Pour remaining sauce over rice and top with sesame seeds.

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