Description
Use this recipe to make your favorite Thai dessert, homemade Thai Mango Sticky Rice!
Ingredients
Scale
- 1 c. raw Thai Sweet Rice
- 1 (13.5 oz) can Chaokoh Coconut Milk
or coconut milk of your choice
- 1 c. sugar
- 1/4 tsp. salt
- 2 Ataulfo mangos, or Thai yellow, ripe mangos, if you are lucky enough to find them, sliced into strips
Instructions
- Soak your rice for at least four hours or up to overnight.
- Drain your rice.
- Steam your rice using your preferred method, whether it’s a Thai Sticky Rice Steamer
or using the splatter guard method like I do.
- If you try that method, fill a saute pan, or pot with water until it’s about three inches below the top of the pot. Bring it to a boil.
- Then place the splatter guard on top of the pot and spread out the rice in a thin layer.
- Place another pot or bowl on top of the splatter guard so it covers the rice, but doesn’t touch it.
- Let the rice cook for about 20 minutes or so, until it’s sticking together and cooked through. I like to taste it to see if it’s reached the soft, sticky texture.
- While the rice is cooking, start on the coconut sauce you will mix into the rice.
- Place the coconut milk, sugar and salt in a small pot, and bring to a boil, stirring until the sugar is dissolved.
- Once the rice is cooked, place it in a bowl or dish of your choice.
- Pour some of the coconut sauce into your sticky rice and stir until it’s well mixed. You wont use all the sauce, save about 1/2 cup of it or so to pour on top of each serving.
- Put a cloth over the top of the rice, and let it rest for about 30 minutes to let the rice absorb the coconut sauce.
- Place the sticky rice, and mango on a plate and add the leftover coconut sauce to your heart’s delight.
- Enjoy!
Notes
The only rice you can use to make Thai sticky rice is called Thai sweet rice or glutinous rice. If you use normal rice it wont be sticky.
I like the sauce I stir into the rice to not be as sweet since I put the sweet coconut topping on it. But feel free to make it sweeter if you prefer that!
- Prep Time: 1 hour
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4