Mango Sticky Rice
Indulge in this classic Thai dessert, the mixture of warm sticky rice with cold fresh mangoes is perfect for any occasion!
Let's start cooking!
Step 1 - Steam rice and boil coconut milk
Steam the rice with water for 40 minutes.Hulled sticky rice is white in color, but unhulled it might be black or purple and is much more rare and expensive.
In a pot, boil coconut milk with salt and sugar.
Once the rice is ready, remove it onto a tray and pour in the coconut milk and mix well.
Make sure the rice soaks up all the coconut milk.Do not stir or wash the rice vigorously after soaking, this breaks up the grains.
Step 2 - Peel and dice mango
- Peel the mango and remove the flesh from the seeds, if any.
- Dice the flesh. Eat this straight away, as coconut milk spoils quickly and the rice hardens when cool.
Plate and Serve!
Serve the warm sticky rice with fresh mango on the side immediately.