Thai Mango Sticky Rice Recipe
User Reviews
5
Thai Mango Sticky Rice Recipe
Description
Thai Mango Sticky Rice Recipe pairs the fragrant jasmine rice cooked in water and salt with a smooth, sweet coconut milk mixture that is folded into the warm rice. The coconut milk is gently heated with palm sugar to create a syrup that infuses the rice, resulting in a creamy texture and subtle sweetness. Slices of ripe but firm mango are chilled and arranged around molded mounds of the coconut-infused rice. A sprinkle of nigella seeds adds a mild aromatic note and slight texture contrast.
The dish features a balance of softness from the sticky rice and juiciness from the mangoes, without overpowering sweetness. The palm sugar gives a more complex flavor than plain cane sugar. This dessert can be enjoyed slightly warm or cooled, depending on preference and tradition, often eaten fresh to preserve the mango's texture and the rice's ideal consistency.
Commonly served as a dessert or special treat, it highlights seasonal mangoes and traditional Thai jasmine rice. The recipe is straightforward with the main effort on cooking rice perfectly and gently heating the coconut milk sweetener. Leftovers can be refrigerated for a short time, but the mango is best served fresh for optimal flavor and texture.
Ingredients
- 1 cup jasmine rice
- 1 ½ c water
- 1 c coconut milk unsweetened
- ½ c palm sugar (cane sugar will also work)
- ½ tsp salt
- 2 Mango peeled and thinly sliced
- nigella seeds for sprinkling
Instructions
- Slice mangoes and place in the refrigerator until you are ready to use them.
- Place rice in a pan with water and salt. Bring to a boil. Reduce heat and cook covered for about 20 minutes, or until all the water has evaporated and the rice is soft. Remove from heat. Stir and keep covered.
- While the rice is cooking place the coconut milk and sugar in a saucepan on medium, and heat for about 15 minutes. Do not let it boil!
- Slowly add the coconut milk mixture to the warm rice; mix thoroughly and let it cool.
- Make small mounds using a mold.
- Place sliced mangoes around the mound Sprinkle with nigella seeds.
Notes
- Use traditional jasmine rice to achieve the characteristic fragrance and texture specific to Thai mango sticky rice.
- Select mangoes that are ripe but still firm to maintain texture and sweetness without becoming mushy.
- This dish is best eaten fresh but can be stored in the refrigerator for up to two days; reheat the rice gently without heating the mango slices.
- Try the dish both warm and cool, as serving temperature often varies depending on personal preference or regional tradition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 173mg | 7% |
| Potassium | 174mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 17mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
