Mango Sticky Rice is a great dessert or snack for when you are in the mood for something sweet and refreshing. This recipe can be made in about an hour (skipping the usual up to 8 hours of rice soaking) and can be stored in the fridge for about a week (but you’ll probably want fresh mangoes).
Ingredients
- 1 cup Thai sweet rice or sushi rice substitute
- 1 ½ cups water, divided
- 1 (13.5-ounce) can of coconut milk, divided
- ¼ teaspoon salt
- 4 tablespoons brown sugar, to taste, divided
- 1 to 2 ripe mangoes
Instructions
- First, soak the rice in 1 cup of water for approximately 20 minutes. Do not drain it.
- Next, add the remaining ½ cup of water along with half of the can of coconut milk (eyeball it), the salt, and 1 tablespoon of brown sugar.
- Bring the heat to a gentle simmer, placing a lid on at an angle with room for steam to escape.
- Let simmer for 20-30 minutes or until the moisture has been absorbed.
- Turn the heat off and close the lid to sit for an additional 5-10 minutes.
- To make the sauce, warm the remaining coconut milk and sugar in a small saucepan over medium-low heat until the sugar is dissolved.Prepare your mangoes by cutting them up however you like and get ready to serve!
- Add some rice and mango to a bowl, then top with sauce and enjoy!
