Thai Coconut-Mango Sticky Rice

Recipe by Sass Smith
READY IN: 35mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 12
    1/2 cup jasmine rice or 1/2 cup other sweet asian rice
  • 1
    (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
  • 12
    cup sugar
  • 1
    mango, sliced
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DIRECTIONS

  • Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
  • It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
  • Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
  • Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
  • 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.
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