Name: Mango and Coconut Sticky Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (330 g) glutinous rice; 3/4 cup (180 ml) coconut milk; 2 tbsp sugar; 1/4 tsp salt; 2 tbsp sugar; 2 tsp cornstarch; 1/2 tsp salt; 3/4 cup (180 ml) coconut milk; 2 tbsp toasted sesame seeds; 2 ripe mangos, peeled and sliced

Preparation

Rice
- Rince the rice under cold water until the water runs clear. Drain well. Transfer the rice to the bowl and cover with cold water. Cover the bowl and refrigerate for 8 hours or overnight. Drain the rice well.
- Place the rice in a sieve. Place over a pot with at least 1 ½ inches (4 cm) of water (the sieve should not touch the water). Bring to a boil. Cover and cook over medium-high heat for 15 to 20 minutes or until the rice is tender, making sure there is always enough water in the pot.
- Meanwhile, in a large bowl, combine the coconut milk, sugar and salt.
- Add the cooked rice to the bowl of coconut milk. Mix well to coat each grain. Let cool.
Coconut Milk Sauce
- Meanwhile, in a small pot off the heat, whisk together the sugar, cornstarch and salt. Add the coconut milk and mix well. Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, just until the mixture thickens enough to coat the back of a spoon. Let cool.
Serving
- Divide the rice among four plates. Drizzle with the coconut milk sauce and sprinkle with the sesame seeds. Serve with the mango slices. Serve immediately.

Mango and Coconut Sticky Rice

Categories

Ingredients

Rice

Coconut Milk Sauce

Toppings

Preparation

Rice

Coconut Milk Sauce

Serving

Personal Note

To help you with this recipe

Orly / Joseph Strauss Saucepan with Glass Lid