Mango Sticky Rice

This is, hands down, my biggest weakness when it comes to the Thai cuisine: the mango sticky rice! Like many desserts, I want it for breakfast, lunch, and dinner. Sometimes, I just want the mango sticky rice when I order Thai food, and nothing else. But when ordering Thai food, it’s a hit-or-miss on the dessert being freshly made…and if you haven’t tried this dish, freshly prepared mango sticky rice is 10^2 times better! The exotic flavors of the coconut and mango are fresh and enticing, and the ingredients are so simple! I had to test it out in my own kitchen, and it was a win:

  • 1 1/2 cups uncooked short-grain white rice
  • 2 cups water
  • 1 1/2 cups coconut milk
  • 1 cup white sugar
  • 1/2 teaspoon salt  
  • 1/2 cup coconut milk
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 3 mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds
  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, and 1/4 teaspoon salt in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the remaining coconut milk over the mangos and rice. Sprinkle with sesame seeds.


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