Mango Sticky Rice Recipe

About the Recipe

As someone who is lactose intollerant, I have become conditioned to not like most desserts since they usually leave me feeling bloated and sick. Overtime, fruits have become my go to dessert adjacent fod whenever I’m craving sweets. But you know, a fruit is never going to feel like a full blown dessert so sometimes I’m still left with cravings for more.

Mango sticky rice is the solution. Sweet, delicious, and somehow still light and refreshing.

The best part? It’s really easy to make at home. So that’s why I’m sharing this recipe. Hopefully you love it as much as I do.

Mango Sticky Rice Recipe

This makes a fairly large serving. I usually will save the extra in my fridge and eat it during the next couple days. You can easily half the recipe if you just want to try this, but the reason I didn’t is because I wanted to be able to use an entire can of coconut milk instead of leaving you with half a can.

Ingredients:

• 2 cups of thai sweet rice

• 3-4 fully ripe mangos. Wait until it’s nice and soft!

• 13.5 oz can of thai coconut milk - Coconut milk can vary A LOT from brand to brand, so if you can, try to find the same coconut milk I’m using (in the link) for the right sugar ratio. If not, just be ready to adjust the sugar amount on your own. I believe in you buddy.

• 1/2 cup + 1 Tbsp of white sugar

• 1/2 tsp salt

• 1 1/2 tsp corn starch

• OPTIONAL: Ube extract for purple rice that has a pleasant nutty vanilla flavor

Recipe:

1. Okay so traditionally, the rice would be steamed. I’m too lazy to do that. I just cook the two cups of rice in my rice cooker the same way I would with any other rice (with one small modification). That includes washing it in a rice washing bowl until the water runs clear, and then putting it in the rice cooker with 2 cups of water (1:1 ratio of rice to water). The only thing that you do differently with this rice, is instead of starting the rice cooker immediately, let the rice soak in the water for 30 minutes before starting the cook. This helps the rice cook more evenly or something. I actually don’t know for sure because I’ve never tried it without doing this but everyone online seems to agree that this is the way so I’ll just perpetuate that advice.

2. While the rice cooks, combine your coconut milk, sugar, and salt in a small sauce pan and heat it over a low heat until all the sugar is fully dissolved.

3. Once the rice is done cooking, add 1 cup of the sweetened coconut milk directly into the bowl of rice and stir until its well combined. Save the remaining coconut milk - we will need it in a minute. This would also be a good time to divide your rice into two bowls and add any additional flavorings to half if you want to. I usually make half of mine with Ube extract, but it’s not at all necessary.

4. Scoop out a serving of rice into a bowl, and top it with however much mango your heart desires. I usually go for a whole mango but I really like mango.

5. Now, take the remaining coconut milk still in the pan and bring it to a simmer over medium heat. Stir in 1 tbsp of sugar. Make a corn starch slurry by combining 1+1/2 tsp of corn starch with 3 tsp of water and stirring well. Add this to your coconut milk while stirring constantly and you will notice the mixture thickening. Once thickened, pour some of this over your mangos. Make sure you ration the frosting so you save some for any other servings of rice you have.

   
   

   That’s it! some people will top with sesame seeds, but I find it unnecessary so save your sesame seeds for later. Enjoy!