Coconut and Mango Sticky Rice
Coconut and mango sticky rice is a classic Thai dessert that is made with glutinous rice, coconut milk, sugar, and salt. The rice is cooked in the coconut milk until it is tender and sticky, and then the mango is added and cooked until it is softened. The dish is often served with a drizzle of coconut cream and a sprinkle of toasted coconut flakes.
Coconut and mango sticky rice is a dish that has been enjoyed in Thailand for centuries. It is believed to have originated in the Ayutthaya period (1351-1767), when the kingdom was at the height of its power. The dish was likely created as a way to use up leftover rice and coconut milk, and it quickly became a popular dessert among the Thai people. Today, coconut and mango sticky rice is still a popular dish in Thailand, and it is also enjoyed in many other countries around the world.
Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice Coconut and Mango Sticky Rice
Prep time: 10 | Cook time: 25 | Serves: 4
Ingredients
  • 1 cup jasmine rice
  • 1 can (13 oz) coconut milk
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 ripe mango, peeled and sliced
  • Coconut flakes, for garnish
Instructions
  1. Rinse the rice in a fine-mesh sieve until the water runs clear.
  2. Combine the rice, coconut milk, water, sugar and salt in a medium saucepan.
  3. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
  4. Stir in the mango slices.
  5. Cook for an additional 5 minutes, or until the mango is softened.
  6. Remove from heat and let stand for 5 minutes before serving.
  7. Garnish with coconut flakes.
Why It Works
  • The use of glutinous rice gives the dish its characteristic sticky texture.
  • The coconut milk adds a rich and creamy flavor to the dish.
  • The sugar and salt balance out the sweetness and saltiness of the dish.
  • The addition of mango adds a fresh and fruity flavor to the dish.