Thai sweet sticky rice with mango

    Thai sweet sticky rice with mango

    (246)
    34saves
    8hr15min


    219 people made this

    About this recipe: This wonderful Thai dish makes a great dessert, breakfast or snack and you can eat it hot or cold. Can be made with short-grain white rice but it's best with sticky rice. Allow time to soak the sticky rice overnight.

    Ingredients
    Serves: 4 

    • 1¼ cups (250g) uncooked glutinous (sticky) rice or short-grain white rice
    • 1½ cups (375ml) coconut milk
    • ½ cup white sugar
    • ½ teaspoon salt
    • ½ cup (125ml) coconut milk
    • 1 tablespoon white sugar
    • ¼ teaspoon salt
    • 3 mangoes, peeled and sliced

    Directions
    Prep:8hr  ›  Cook:15min  ›  Ready in:8hr15min 

    1. If using sticky rice; soak the rice overnight and then rinse well and steam till cooked. If using short-grain rice, add the rice and about 450ml of water to a pot and bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
    2. While the rice cooks, mix together 1½ cups coconut milk, ½ cup sugar, and ½ teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
    3. Make a coconut sauce by mixing together in a saucepan the other ½ cup coconut milk, 1 tablespoon sugar and bring to a boil.
    4. Place the sticky rice on a serving dish. Arrange the mangoes on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds if desired.
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    Reviews and ratings
    Global ratings:
    (246)

    Reviews in English (240)

    by
    308

    I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery conconction, so I cooked the sweet rice in my rice cooker with coconut milk instead of water. Also there's no need to add that much sugar, but adjust to your taste.  -  24 May 2008  (Review from Allrecipes US | Canada)

    by
    170

    This was DELICIOUS! Exactly as I remember it from Thai restaurants. I didn't have tapioca starch, so I also used corn starch and noticed no change in flavor. I will definitely be making this again!  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    121

    Loved this recipe - sticky rice and mango is one of my favorite desserts yet I had never tried making it myself. As another reviewer mentioned, though, the rice should be steamed in a bamboo basket to be truly authentic. Cooking the rice by boiling it or with a rice cooker will make it mushy and with a different consistency than intended for this recipe. Use Thai glutinous rice (different from rice that may simply be labeled "sticky rice"), which you can buy at most Asian grocery stores - soak it in water for a few hours or overnight, then steam in a bamboo basket (you can also purchase these in specialty stores or online - I got mine on Amazon.com). The rice will be sticky and chewy, but not mushy, meaning that the grains will hold their shape. Hope that helps!  -  09 Dec 2008  (Review from Allrecipes US | Canada)

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