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    You are in: Home / Recipes / Thai Coconut-Mango Sticky Rice Recipe
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    Thai Coconut-Mango Sticky Rice

    Thai Coconut-Mango Sticky Rice. Photo by Annie H

    2 Photos of Thai Coconut-Mango Sticky Rice

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sass Smith's Note:

    I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
    2. 2
      It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
    3. 3
      Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
    4. 4
      Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
    5. 5
      Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

    Ratings & Reviews:

    Read All Reviews (15)

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    Nutritional Facts for Thai Coconut-Mango Sticky Rice

    Serving Size: 1 (314 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 803.4
     
    Calories from Fat 214
    26%
    Total Fat 23.8 g
    36%
    Saturated Fat 21.6 g
    108%
    Cholesterol 0.0 mg
    0%
    Sodium 53.3 mg
    2%
    Total Carbohydrate 147.4 g
    49%
    Dietary Fiber 3.1 g
    12%
    Sugars 119.9 g
    479%
    Protein 4.9 g
    9%

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