Thai sweet sticky rice with mango

    Thai sweet sticky rice with mango


    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.

    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

    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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