Mango Sticky Rice

Based on 1 rating

10

min

Preparation

50

min

Cook

Easy

Difficulty

2

Steps

7

Ingredients

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!

Rice in a bamboo steamer

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.
Dice mango and remove the flesh

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!

Warm sticky rice with fresh mangoes on a banana leaf on a plate

Serve the warm sticky rice with fresh mango on the side immediately.

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