Mango Sticky Rice

Sticky, Sweet, and kind of perfect.

Although mango sticky rice is traditionally served as part of Thai cuisine, I can’t think of a better summer take on rice pudding than this. The dish is quite unassuming to the eye, and I think that’s part of its charm— the incredible flavours are a real surprise on your palette, and the pairing of decadent coconut milk with the tart sweetness of mango and citrus pop of lime zest makes this one recipe you’ll keep coming back to no matter what you serve for a main course. —CFG


ingredients

(Recipe serves 4)

  • 2 ripe mangos

  • 1 1/2cups Thai sticky rice/glutinous rice

  • 1 can of coconut milk (unshaken)

  • 6 tbsp sugar (divided)

  • 1/2 tsp salt (divided)

  • Black roasted sesame seeds

  • Zest of 1 lime


Directions

  1. Peel and slice the mangoes, then set aside in the fridge. Reserve half a mango for each serving.

  2. Rinse 1 1/2cups of Thai sticky/glutinous rice in cold water until the water is no longer cloudy (4-5 times). You can also rub the grains of rice together in your hands to help remove the starch.

  3. Follow the cooking directions according to the package.

  4. While the rice is cooking, open 1 unshaken can of coconut milk and skim the coconut cream off the top and into bowl then set aside.

  5. Add the remaining coconut milk from the can into a saucepan with 4 tbsp of granulated sugar and 1/4 tsp of salt. Stir the mixture on low heat for 5-7 minutes until the sugar and salt is fully dissolved and sauce is warmed through. Remove from heat and set aside.

  6. Place the cooked rice into a mixing bowl and stir in the sauce until the rice is fully coated. (For best results, I like to do this by hand wearing a kitchen glove.) Set aside for ~10-20minutes to allow the rice to soak up the sauce.

  7. While the rice is resting, place the remaining coconut cream, 2 tbsp sugar, and 1/4 tsp salt in a saucepan and warm over low heat for ~5-7 minutes. Remove from heat and set aside.

  8. Divide the rice and mango slices between four plates and spoon the coconut cream sauce on top.

  9. Garnish the dish with a sprinkling of black roasted sesame seeds and lime zest

  10. Serve and enjoy!

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Sweet & Sticky Buns

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Strawberry Rhubarb Summer Pie