Mango Sticky Rice
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5.0
3 reviews
Excellent
Mango Sticky Rice
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Thai mango sticky rice is easily made at home. Fresh mangoes and glutenous rice combination makes a great breakfast, snack or dessert.
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Ingredients
- 1-1/2 cup sticky rice soaked in water for 1 hour
- 1 cup canned or fresh coconut milk
- 4-6 tablespoon sugar
- 1/2 teaspoon salt
- 2 ripe mangoes
- a few dashes toasted sesame seeds optional
Instructions
- Drain the rice to removed the water and place in a hot steamer basket lined with cotton cloth. Make sure the basket is sitting over a few inches of boiling water. Steam the sticky rice for 25 minutes until the rice looks shiny, translucent, and soft and chewy to the texture.
- Meanwhile heat the coconut milk with sugar and salt in a pot until hot and the sugar dissolves.
- When the rice is done, transfer to a large bowl and pour about 2/3 of hot coconut milk over the rice and stir. Cover the rice with cotton cloth and let it sit to soak up the milk for 20 minutes or longer.
- Peel mangoes and slice each side off the seeded are in the center. Mango seeds are flat and if your knife is hitting the seed, move the knife a little off from the seed and slice down. Lay the mango slice flat and cut into big chunks.
- To serve, place a mound of rice on a plate and lay a few slices of mango on the top of the rice or on the side. Drizzle the remaining coconut milk over and sprinkle with a little bit of sesame seeds, if using.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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