Coconut and Mango Sticky Rice
Coconut and Mango Sticky Rice is a classic Thai dessert that is made with glutinous rice, coconut milk, sugar, salt, and mango. The rice is cooked in the coconut milk until it is tender and all the liquid has been absorbed. The mango is then added and the sticky rice is served warm or at room temperature. This dessert is a delicious and easy way to enjoy the flavors of Thailand. The coconut milk gives the rice a rich and creamy flavor, while the mango adds a sweet and tart contrast. The sticky rice is also a good source of fiber and protein.
Sticky rice has been a staple food in Southeast Asia for centuries. It is thought to have originated in Thailand, where it is known as khao niao. Sticky rice is made from glutinous rice, which is a type of rice that has a high starch content. This starch content gives sticky rice its characteristic sticky texture. Coconut and Mango Sticky Rice is a popular dessert in Thailand. It is often served at special occasions, such as weddings and festivals. The dessert is also a popular street food in Thailand. The first time I had Coconut and Mango Sticky Rice, I was on a trip to Thailand. I was walking through a market in Bangkok when I saw a vendor selling the dessert. I decided to try it, and I was immediately hooked. The dessert was so delicious and flavorful, and I knew that I had to learn how to make it myself. When I got back home, I started experimenting with different recipes for Coconut and Mango Sticky Rice. I finally came up with a recipe that I love, and I am excited to share it with you today.
Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup glutinous rice
  • 1 1/2 cups coconut milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 ripe mango, peeled and diced
  • 1/4 cup shredded coconut
Instructions
  1. Rinse the glutinous rice in a fine-mesh sieve until the water runs clear.
  2. In a medium saucepan, combine the rice, coconut milk, sugar, and salt.
  3. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
  4. Stir in the mango and shredded coconut.
  5. Serve warm or at room temperature.
Why It Works
  • The use of glutinous rice gives the sticky rice its characteristic sticky texture.
  • The coconut milk gives the rice a rich and creamy flavor.
  • The mango adds a sweet and tart contrast to the rice.
  • The sticky rice is a good source of fiber and protein.