in Dessert Recipes, Thailand

Mango Sticky Rice

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Ingredients for 2 servings:

  • 250 g sticky rice
  • 2 ½ tbsp sugar
  • 400 ml coconut milk
  • 1 pinch of salt
  • 1 tsp cornstarch
  • 1 mango(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Sticky rice with mango, Thailand for home

Wash the sticky rice (available at Asian stores) under running water until the water runs completely clear. Then cook the rice for about 15 minutes. The rice should not be firm to the bite, but rather mushy. In the meantime, put the coconut milk, sugar, and a little salt in a saucepan and simmer over medium heat. Then add 2/3 of the milk to the cooked rice. Add a little cornstarch to the rest until the milk thickens. Pour the thickened milk over the rice. Dice the mango and enjoy. I’ve had sticky rice in Bangkok, and you can hardly taste the difference.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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