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Prep 8 hrs
Cook 30 mins
One of the most delicious things I brought back from my trip to Thailand last year. Best with super sweet Thai mangoes, but it's still wonderful with mangoes you can find at your supermarket - make sure they're ripe!
- Rinse rice several times until the water runs clear. Soak in water above the level of the rice 6-8 hours or overnight. Steam rice until soft (or you can boil it in lots of water until it's translucent and soft). It WILL be sticky - it's supposed to be.
- In the meantime, pour coconut milk into a saucepan and add salt and sugar. Heat just to a slow simmer - do not boil, as it will curdle. Remove from heat and reserve 1/3 cup to use as a sauce. Peel and slice mango.
- When rice is done, pour remaining sauce over the rice and allow to sit until all sauce is soaked into rice.
- To serve, scoop out a mound of sticky rice and serve with sliced mangoes on the top or the side. Use reserved sweetened coconut milk as a sauce if desired. Can also garnish with sesame seeds if desired. Best (in my opinion) eaten either room temperature or warm.
Gosh this was so good!I think the addition of the salt really made the flavors pop.Tastes as good as what I ordered in the restaurants...and I am from Hawaii so I have had my share of Thai food! Moi ono!Thanks for posting!
I made this a few weeks back, and it tastes just like what I like to get in the restaurants. Your recipe is very simple, which I liked. Other ones called for coconut cream or peanuts and honey. I used Mexican mangoes, the small yellow kind, and they were a little tarter than what I'm used to.