Mango sticky rice
Bring a taste of Thailand straight to your dinner table
Mango sticky rice is a delicious treat, and a staple on menus in Thailand, especially during the summer months when mango is at its ripest. By simply combining rice, coconut milk and mango, you're left with a perfect summery dessert.
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- Yields:
- 4
- Cook Time:
- 30 mins
- Total Time:
- 30 mins
Ingredients
- 200 g
Thai sticky rice
- 400 ml
coconut milk
- 4 tbsp.
granulated sugar
- 60 ml
water
- 2
ripe mangos, sliced
- 2 tbsp.
toasted sesame seeds
Directions
- Step 1Put your rice in cold water and leave in the fridge overnight. The next day, drain and add to a pan, with coconut milk, sugar and water.
- Step 2Bring to a simmer, then reduce to the lowest setting. Stir frequently to avoid the rice catching or boiling over, about 15-20 minutes. Your rice is ready when there is no liquid left, it’s sticky and has no bite left in the grain. If your rice dries out before being cooked, add more water as needed.
- Step 3To serve, portion rice into a small bowl and turn it out onto a plate. Arrange the mango around the rice and sprinkle with sesame seeds.
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