Coconut Milk Sticky Rice with Mangoes

Coconut Milk Sticky Rice With Mangoes Recipe

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Nicole Bredeweg


I took a cooking class in Thai cuisine, and this was the dessert


★★★★★ 1 vote

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3 c
sticky rice, soaked overnight in water or thin coconut milk and drained
2 c
canned or fresh coconut milk
3/4 c
palm or brown sugar
1 tsp
ripe mangoes (or peaches or papayas)

How to Make Coconut Milk Sticky Rice with Mangoes


  • 1Steam the sticky rice until tender (about 25 minutes).
  • 2Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
  • 3When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
  • 4Meanwhile, peel mangoes. Remove the seed (see YouTube for further instruction). Slice the flesh thinly crosswise.
  • 5To serve, place the remaining milk mixture in a bowl for extra sauce, as individual taste requires. Serve rice and mangoes in presentation or let guests serve themselves.

Printable Recipe Card

About Coconut Milk Sticky Rice with Mangoes

Course/Dish: Other Desserts
Main Ingredient: Rice/Grains
Regional Style: Thai
Hashtags: #thai, #steaming

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