The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 29, 2009
This was fantastic. Live next door to a Thai house and it is as good as theirs.....
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Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA
Living In: Victoria Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2009
I am a HUGE fan of sticky rice from my favorite Thai restaurant, but we moved and I have been looking for a recipe ever since. This was awesome!! I actually bought sushi/sticky rice from an Oriental Grocery store and did everything else the same, except I reduced the first batch of sugar to 2/3 cup. I did make the sauce even though some reviewers said you don't need it. I found it DELICIOUS! I couldn't stop eating it! Just like the Thai restaurant I love!! I also tried it out on some friends who'd never had Thai food and they loved it! Thank you for this recipe!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 5, 2009
Perfect and authentic! I spent a month in Thailand last year and this recipe tastes EXACTLY like what we had there. I didn't use the topping sauce though because I couldn't get the right consistency with the corn starch. It didn't even need it though..I also used canned mangos because up here in NH we didn't have access to fresh ones. SO DELICIOUS!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 3, 2009
I had Sweet Sticky Rice for the first time at the end of a vegetarian cooking class I was taking. I hoped that this recipe would be as good as I remembered this dish to be ... and it was!!! A bit time consuming but well worth it! It makes a nice dessert after serving a refreshing stir-fry meal to your guests!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 20, 2009
To make this more authentic you need to prepare "stick rice" or glutinous rice which is available at most Asian food stores. You need to soak this rice overnight, then steam it for 30 minutes(don't boil). Try it out, there is no turning back and you'll feel like you are eating in a little dump on Khao San Road. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 13, 2009
Came out perfect. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 14, 2009
wonderful. Just like the thai restuarant.
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Cooking Level: Expert

Living In: Springfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 29, 2009
This is a great recipe! I did make 2 changes. First, I used cornstarch instead of tapioca starch because it was what I had on hand. Second, I toasted some unsalted peanuts to replace the sesame seeds with. So Good!!!
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Cooking Level: Intermediate

Home Town: Colonie, New York, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
This was great! I didn't measure my sticky rice (I never do), but it seemed like a lot, so I doubled the recipe, which was a good idea. Also, I used lite coconut syrup, and only 3/4 of the sugar stated in the recipe. The mixture looked thin to me, but thickened as it got absorbed. I haven't finished putting everything together, but judging by the way my husband and kids keep stealing spoonfuls when my back is turned, it's a winner and a keeper.
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Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 25, 2009
Preparing it exactly as the recipe states doesn't work - Tooooooo much sugar to start. Everything else should be changed as well, needs to be rewritten. Its so sticky, it gets caught in every part of your mouth, throat and fills you up instantly.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 12, 2009
yum! I also cut the sugar in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 5, 2009
This was very yummy! I used brown rice and, after reading other reviews (and personal preference), I cut the sugar to 1/2C, which was perfect. I also added 1/4 tsp of cardamom. This as best fresh and warm, or cold the next day. I will be making this again and again. Thanks Michelle!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 2, 2009
This is as good as I have had in any Thai restaurant. So easy and yummy. I did not have mango on hand but used pineapple, like another reviewer.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 22, 2009
Excellent! This was my fisrt experience with Mango sticky rice and all I can say is, "YUM"! I used arborio rice (only short grain rice I had on hand) and didn't make the second sauce for pouring over. This was the perfect dessert for our Thai meal. Thanks! PS: even better the second day... I ate the rest of breakfast :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 6, 2009
mango sticky rice is one of my favorite desserts but it's hard to find at restaurants when the mango is out of season - this recipe saves the day! i just use frozen chopped mango from the grocery store which are always available. the first time i prepared this recipe i didn't have any coconut milk. instead i used lowfat milk and about 5 drops of coconut extract and i couldn't tell the difference. yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 6, 2009
So good! I used regular long-grain rice and cornstarch instead of tapioca starch, and it turned out wonderful! Just like what is served at my favorite Thai restaurant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 2, 2009
This was delicious! It tasted just like the Mango Sticky Rice we order at our favorite Asian restaraunt! So good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 17, 2009
I've made this recipe twice. Both times it was great! The first time I used the recommended amount of sugar and the second time I used a 1/4 cup less. I liked it a little better the second time, using less sugar. I will say that when I tried the rice by itself it seemed too sweet and had a syrupy after taste, but once I combined it with the fruit, it tasted fine. Both times I skipped the last part of the recipe--making the extra sauce to put over top of the sticky rice. I just followed the first part of the recipe and then combined the sauce with the rice and then added the mango on top. It was great! Also, one of the times I used strawberries and mango with the sticky rice. This was great too. With the rice so sweet, I think this rice would work great with various fruits, especially fruits that might not be as sweet. Maybe raspberries would be good too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 10, 2009
I really think 1 cup of sugar is far too much in this recipe. 3/4 cup did well. Next time I will even try a bit less in hope of reducing the sugar down as low as it needs to be for a balance of good flavor.
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Cooking Level: Expert

Home Town: Moscow, Moscow (Federal City), Russia
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 4, 2009
This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. Authentic sticky rice is easy and fast to steam and gives this dish a chewy texture. Next time I make it I will cut the sugar just by a little bit. I am a fan of sweet desserts but this is a bit too much. The sauce is not needed in my opinion. (Besides, without the sauce you can use just one can of coconut milk without wasting part of another.)
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