Mango Sticky Rice

Ingredients:

  • 1 cup of sticky rice or glutinous rice

  • 1 1/2 cups of water (divided)

  • 4 to 5 tbs of palm sugar

  • 1/4 tsp salt

  • 1 can of coconut milk 

  • 1 to 2 ripe mangoes

How to:

  1. Soak rice in 1 cup water for 20 to 30 minutes. Do not drain the rice.

  2. Add 1/2 cup more water, plus 1/2 can coconut milk, salt, and 1 tablespoon palm sugar. Stir well.

  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.

  4. Simmer 20 to 30 minutes, or until coconut water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.

  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve.

  6. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve.

  7. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will taste less sweet when added to the rice.)

  8. Prepare mango by cutting it open and slicing into bite-size pieces

  9. Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over. 

  10. Arrange mango slices on the rice and drizzle over more sauce.

  11. Serve and enjoy!

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