Mango and Sticky Rice
- Ready In:
- 8hrs 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 354.88 ml sticky rice (can be found in Asian markets, but any sweet glutinous rice such as Thai Jasmine or sushi rice can b)
- water
- 396.89 g can coconut milk
- 78.78 ml sugar
- 2.46 ml salt
directions
- 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.
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