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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steph

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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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i heart my skillet

Cooking Level: Expert

Home Town: Moscow, Moscow (Federal City), Russia

Living In: San Diego, California, USA

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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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LADYCASS

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Reviewed: Mar. 30, 2009

The flavor is nice and tastes like the real thing, however the rice is not the same consistency as sticky rice you find in Thailand or in Thai restaurants.

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Kiki

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Reviewed: Mar. 29, 2009

This is a great recipe! I've made it twice, both times following a previous reviewer's advice to cook the rice in my rice cooker. (I add 1 1/2 cups of coconut milk and about 3/4 cup of water to 1 1/2 cups of rice in the cooker.) In a separate pot, I combine the sugar and some water to make a syrup that I pour over the rice when it's done cooking. This makes it perfectly sticky and sweet. BTW, 1 Tbsp of tapioca starch was waaay too much the first time I made this recipe, the second time around I just added it little at a time until the consistency seemed right. But overall, this is a delicious recipe that I will definitely make again!

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SPONNIE

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Ramon, California, USA

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Reviewed: Mar. 8, 2009

Delicious! Does a great job of replicating the restaurant experience. I cut the sugar in half for the rice sauce, and it was just the right amount of sweet! Next time, I would make twice the amount of topping drizzle as there was quite a bit more mango and rice than there was topping to drizzle over it. Also, when I cooked the rice I replaced 1/2 cup of the water with coconut milk. Gave the rice a great flavor.

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g.a.

Cooking Level: Beginning

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Reviewed: Feb. 27, 2009

So easy to make and so delicious! I cook my rice in a rice cooker which makes thing so much simpler.

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ktam

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Reviewed: Feb. 23, 2009

I reduced the sugar in this - probably to 1/3 cup and also ended up needing to cook the rice a bit longer than expected (maybe 30 minutes?). It turned out excellent, though. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 22, 2009

Very good and thanks for such a great recipe. The consistency is PERFECT! Sweet, simple and a great dessert. I love Thai and this recipe is so similar to my southern favorite rice pudding. I've used mango, pineapple, raisins and even a sprinkle of corn.

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joy

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

I didn't do sauce or mangos since I'm not a mango fan so it was sweet coconut rice. I tried it hot but like it better cold. I tried with ice cream but like it better next to chicken.

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BonBon

Cooking Level: Expert

Living In: Buena Park, California, USA

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Reviewed: Jan. 12, 2009

Really good! This was my first time attempting making sweet sticky rice. I used sweet brown rice because it was all I had on hand (it's healthier anyway) and therefore the cooking time was lengthened. I used agave nectar in place of the sugar and halved the amount, although next time I will use less. Instead of tapioca starch I used Ener-G egg replacer (basically potato and tapioca startch). After adding the coconut milk mixture to the rice I heated it for about 20 minutes to thicken it up instead of taking it off the heat.

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Hannah J

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Reviewed: Dec. 9, 2008

Loved this recipe - sticky rice and mango is one of my favorite desserts yet I had never tried making it myself. As another reviewer mentioned, though, the rice should be steamed in a bamboo basket to be truly authentic. Cooking the rice by boiling it or with a rice cooker will make it mushy and with a different consistency than intended for this recipe. Use Thai glutinous rice (different from rice that may simply be labeled "sticky rice"), which you can buy at most Asian grocery stores - soak it in water for a few hours or overnight, then steam in a bamboo basket (you can also purchase these in specialty stores or online - I got mine on Amazon.com). The rice will be sticky and chewy, but not mushy, meaning that the grains will hold their shape. Hope that helps!

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Jujube

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Nov. 15, 2008

Absolutely the best I have came across.

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goofycatt

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Reviewed: Nov. 1, 2008

Good taste, must eat right away or becomes gooey

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richard99

Cooking Level: Expert

Home Town: Hebron, Kentucky, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 29, 2008

This recipe was not as nice as the other reviewers have described. If this sticky rice is served with alot of mangoes and mango juice then it would taste much better..

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RABU

Cooking Level: Intermediate

Home Town: Liverpool, Merseyside, England, U.K.

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Reviewed: Aug. 25, 2008

We loved this recipe -- delicious!

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stacie

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Reviewed: Aug. 21, 2008

I usually get this rice at a restaurant, but it is not as moist and soft as the one from this recipe.I just didn't use the tapioca or the sesame seeds,my family loved it ,they said my version is a lot better than the restaurant's.Love this recipe.Thank you

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zoraida

Cooking Level: Expert

Living In: Sylmar, California, USA

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Reviewed: Aug. 17, 2008

This was a good recipe, I did use corn starch instead of the tapioca. it still turned out great, but I would still use the tapioca starch if I had it. I think it might be a different flavor.

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Jamie Jensen

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Reviewed: Aug. 8, 2008

The only difference between this recipe and the one at my favorite thai restaurant is the sesame seeds. So I left them out. OMG!!! This is sooooo good. I am so excited that I can make this at home. Thank you so much Michelle.

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smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 7, 2008

Very good receipe. I made it with sticky rice and it turned out great. I followed two other reviews on this panel that said it turned out too sweet. When I reduced my sugar, it didn't taste sweet enough, so I would recommend following the amount of sugar written in the recipe. Also, don't make the sauce in advance (oops!) because it gets all clumpy if you let it set. Overall very good -just like the dessert served at Green Papaya.

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Ambitious_Chef

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Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

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