Thai Sticky Rice with Mango
Recipe to make creamy and delicious Thai sticky rice and mango. Coconut flavored sweet rice topped with ripe mango is one of the best summertime desserts.
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Ingredients
- 1 cup Jasmine Rice
- 1¾ cups Water
- 1½ cups Regular Coconut milk*
- ½ cup Sugar (adjust as per taste)
- A pinch Salt
- 1 teaspoon Cornstarch*
- ½ teaspoon Pandan extract (or Vanilla extract)
- 2 Medium Mangoes, peeled and chopped
- 1 tablespoon Brown & Black toasted sesame seeds, for garnish (optional)
Instructions
- In a medium size saucepan, combine rice and water and bring to a boil on medium-high heat. Lower the heat, cover the pan and cook till the rice is tender, about 15~18 minutes.
- While rice is cooking, combine coconut milk with sugar and salt. Cook until the sugar is dissolved and the mixture is hot.
- Pour half the hot coconut milk over hot cooked rice. Cover and set aside for 10~15 minutes.
- In a small bowl, whisk cornstarch in 2 tablespoons of water to make a smooth slurry.
- Bring the remaining coconut milk mixture to a boil. Then slowly add the cornstarch slurry and cook until it starts to thicken, about 2~3 minutes. Set aside until ready to serve.
- Mix the rice with the coconut milk, cover again and set aside to cool completely.
- 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. Sprinkle with sesame seeds (if using) and serve immediately.
Notes
- If using glutinous or sticky rice, then soak it overnight or for at least 3 hours in cold water. Use the ratio 1:3 (rice:water). Drain the rice and steam in a bamboo or regular steamer lined with cheesecloth for 15~20 minutes or until tender.
- Use coconut cream instead of coconut milk and cornstarch in the recipe.
- Pandan extract can be substituted with Vanilla extract.
Nutrition
Calories: 316kcal
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