Thai Mango Sticky Rice Recipe
Picture yourself on a culinary vacation to Thailand's bustling streets and lush landscapes. Thai Mango Sticky Rice is more than a dessert; it's an experience that marries the creaminess of coconut-infused rice with the irresistible sweetness of ripe mangoes. Join us on this voyage and bring the enchantment of Thai cuisine to your own kitchen.
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Servings: 4 people
Calories: 245kcal
Cost: $5
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Ingredients
- 1 1/2 cup Water
- 2 Ripe mangoes
- 1 cup Thai sweet rice
- 1 can Coconut milk
- 3/4 teaspoon Salt
- 5 tablespoon Brown sugar
Instructions
- Add half cup of water, rice, plus half can of the coconut milk, the salt, and one tablespoon of the brown sugar.
- Stir well.
- Add coconut milk, salt, and some of the brown sugar to the saucepan.
- Bring to a gentle boil, and then partially cover with a lid.
- Reduce heat to medium-low, or just until you get a gentle simmer.
- Simmer thirty minutes, or until the coconut water has been absorbed by the rice.
- Turn off the heat but leave the pot on the burner with the lid on it tightly.
- Allow it to stay for five minutes.
- To make the sauce, warm the remaining coconut milk over medium-low heat.
- Add three tablespoons of brown sugar, stirring to dissolve.
- Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
- Scoop some warm rice into each serving bowl, and then drizzle lots of the sweet coconut sauce over the top.
- Arrange mango slices on the rice and finish with a drizzle of more sauce.
- Your dish is ready to be served.
Video
Notes
- Selecting the Right Rice: Opt for glutinous rice (also known as sticky rice) for the best results. This type of rice has a unique texture that's essential for achieving the signature stickiness of the dish.
- Soaking Time: Soak the glutinous rice for at least 6 hours or overnight. This step softens the grains and allows them to absorb water evenly during steaming.
- Steaming Method: Use a bamboo or metal steamer lined with cheesecloth for the steaming process. This ensures proper airflow and prevents the rice from sticking to the surface.
- Coconut Milk Infusion: When preparing the coconut sauce, ensure the heat is kept on low while simmering. This prevents the coconut milk from curdling and helps achieve a smooth and velvety consistency.
Nutrition
Calories: 245kcal | Carbohydrates: 17g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 230mg | Sugar: 15g | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.