Thai Sticky Rice with Mango and Coconut is a traditional Thai dessert that features sweetened coconut milk and sweet, fresh mango.
This has been a weird spring, hasn't it? It has been cold here in Wisconsin much later than usual, it seems. We just got a blizzard last week! And as far as I can tell, it's been that way across much of North America. My parents are usually getting ready to make the trek across the country to Nova Scotia about now, but their trailer is still snowed in in Calgary. However, here in Wisconsin at least, it seems like Spring is finally here to stay (PLEASE - no more last minute surprises Mother Nature!) The sun has been out these past few days, and I have been doing daily yard inspections. My chives (which started growing long ago, but got covered over by snow at least 3 times) are finally starting to come up quickly, as is my oregano. Both rhubarb plants are coming up, one of which I thought was dead. And we have the starts of some tiny flowers on our forsythia and other unknown bushes. And can't forget the dandelions!
I'm definitely happy to be getting out in the yard, getting my garden planted and starting with my annual CSA vegetable delivery (my fridge is currently full of leafy greens from my first delivery today - yay!) But today's recipe is good no matter what season it is - Thai Sticky Rice with Mango and Coconut.
Many years ago (I'm thinking about 12) my parents took my siblings and I on a trip to Thailand. To this day, that is the furthest place I have traveled. I still remember the food from that trip. My family didn't exactly grow up eating super exotic food, but I'm pretty sure I can honestly say we all loved the food on that trip. One of the most memorable things I ate there was this dessert. We bought it from a vendor in a department store in Bangkok. It came in a Styrofoam takeout container that was large enough to feed my family of 5. The fresh mango was peeled and sliced in front of our eyes. It cost 25 cents. I had had the dish before at Thai restaurants back home, so I knew what to expect, but I still remember being blown away by how good it was. I'm not sure why, but I never tried to make it for myself at home until recently. But I'm sure glad I did.
While I'm sure you could make a version of this dish with regular white rice, making it with Thai sweet rice gives it that sticky texture that makes it extra special. It's pretty easy to find in a well stocked grocery store or Asian market. You will need to plan ahead with this dessert, as the rice needs to be soaked before you make it. You could start soaking it in the morning of the day you plan on making it, or you could do it overnight. Then it is steamed, which is easily accomplished in an everyday wire mesh strainer. As far as mango goes, I prefer the smaller, bright yello Ataulfo mangoes, but the larger green/red ones that are more commonly found in grocery stores are fine too. Just make sure it is ripe.
Thai Sticky Rice with Mango and Coconut
Ingredients
- 1 ½ cups Thai sweet rice
- 1 can (14 ounce) coconut milk (see note)
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- 2 mangos, peeled and thinly sliced or cubed
- toasted sesame seeds or shredded coconut, to garnish, optional
Instructions
- Soak the rice in enough cold water to cover it by at least an inch for 4-8 hours or overnight. Rinse the rice in a large metal strainer until the water runs clear.
- Bring a medium saucepan of water to a boil over high high. Place the metal strainer filled with the rice onto the top of the saucepan, making sure that the rice does not touch the water. Reduce heat to medium high and cover with a lid (it will probably not seal - that is okay). Steam rice for 15-25 minutes, until tender, stirring occasionally.
- Meanwhile, heat coconut milk, sugar and salt in a small saucepan over medium heat. Heat until the mixture is steaming, but not boiling. Remove from heat. Add ¾ cup of the coconut milk mixture to the rice and stir gently to mix.
- Divide the rice into 6 portions on small plates or bowls. Top with equal portions of the remaining coconut milk mixture and serve each with an equal portion of mango. Garnish with toasted sesame seeds or shredded coconut, if desired. Serve warm.
Notes
Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.
Thai Sticky Rice with Mango and Coconut Nutrition Notes:
Thai sticky rice with mango and coconut is very high in saturated fat due to the addition of coconut milk. The above nutrition information uses regular coconut milk, but if you're looking to cut back on fat (and also calories and saturated fat) use light (lite) coconut milk instead.
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