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Thai Sticky Rice with Mango Yum
Thai Sticky Rice with Mango
Course dessert
Cuisine thai
Prep Time
20 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • ½ cup Jasmine Rice
  • ¼ cup Sugar (adjust as per taste)
  • 1 cup Coconut milk – divided
  • ¼ tsp Corn starch
  • a pinch Salt
  • 1 Mango – chopped
Course dessert
Cuisine thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • ½ cup Jasmine Rice
  • ¼ cup Sugar (adjust as per taste)
  • 1 cup Coconut milk – divided
  • ¼ tsp Corn starch
  • a pinch Salt
  • 1 Mango – chopped
Thai Sticky Rice with Mango
Instructions
  1. Cook jasmine rice in 1 cup of water until tender. I pressure cooked the rice.
  2. While rice is cooking, combine ½cup of coconut milk with 2tbsp sugar and salt. Cook until the sugar is dissolved and the mixture is hot.
  3. Pour this hot coconut milk over the hot cooked rice. Cover and set aside for 10~15 minutes. Now mix the rice with the coconut milk, cover again and set aside to cool completely.
  4. Combine the remaining ½cup of coconut milk with 2tbsp sugar. Cook until the sugar is dissolved and the mixture is almost boiling.
  5. Whisk corn starch in 2tsp water. Slowly add this to the coconut milk mixture and cook until it starts to thicken, about 2~3 minutes.
  6. When ready to serve, place the cooled rice on the serving plate. Top it with the chopped mangoes and drizzle the thick coconut milk sauce on top. Serve immediately.
Recipe Notes

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