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    You are in: Home / Recipes / Sticky Rice With Mango Thai Dessert Recipe
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    Sticky Rice With Mango Thai Dessert

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    lolsuz's Note:

    From Thai Food Tonight. Super easy, and if you have a covered casserole dish you can do the entire recipe in one pot, from start to table. Watch the step-by-step video here: This is just heavenly- very subtle and balanced. It's like eating flowers. :-)

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    Units: US | Metric

    Rice sauce

    Cream sauce


    1. 1
      Soak raw rice in plenty of water for 30 minutes. Rinse the rice by stirring it with your fingers, draining, and refilling with water. Stir-drain-refill a couple or three times, finally draining most of the water away until the rice is covered by just about a quarter inch of water, then microwave on high, covered, for ten minutes.
    2. 2
      Divide the coconut milk; half of a 13.5 oz. can to make the rice sauce and the other half to make the cream sauce.
    3. 3
      To make the rice sauce, stir 1/2 can of coconut milk into the cup of sugar and pinch of salt until salt and sugar are dissolved. Pour over rice after it has finished cooking and stir gently but thoroughly to blend. (I feel that this makes a little too much sauce; I pour about 3/4 of it in and discard the remainder.) If you want to form the rice into individual servings, do it now so they have time to firm up (at least half an hour).
    4. 4
      To make the cream sauce, dissolve the corn starch, salt and sugar in the other half of the can of coconut milk. Heat in a sauce pan, uncovered, on the stove top until bubbling, stirring frequently to avoid scorching.
    5. 5
      Peel and slice the mangoes, arranging around the servings of rice. (It's important to choose well-ripened fruit, so it's nice and soft and sweet.) Drizzle cream sauce over rice and mango slices and serve warm or cold.

    Ratings & Reviews:

    • on June 30, 2012


      Followed this recipe except that I cooked the rice on the stove and only soaked it 10 minutes before I started cooking. I used all the sugar sauce and let it sit in the cooked rice while we ate dinner... it had all absorbed into the rice by then. When I've had this in restaurants the mango has been warm, so next time I'll try popping it in the oven after I slice it.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sticky Rice With Mango Thai Dessert

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 671.1
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 10.4 g
    Cholesterol 0.0 mg
    Sodium 249.4 mg
    Total Carbohydrate 138.2 g
    Dietary Fiber 3.6 g
    Sugars 84.9 g
    Protein 5.9 g

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