Thai Sticky Rice with Mango and Coconut
Thai Sticky Rice with Mango and Coconut is a traditional Thai dessert that features sweetened coconut milk and sweet, fresh mango.
Servings: 6
Calories: 259kcal
Ingredients
- 1 ½ cups Thai sweet rice
- 1 can (14 ounce) coconut milk (see note)
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- 2 ripe 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
Regular or light coconut milk will both work for this recipe.
Nutrition
Calories: 259kcal | Carbohydrates: 60g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 201mg | Potassium: 168mg | Fiber: 2g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg