Reviewed: May 20, 2012

Fault on my part but I just CANNOT find the right rice so I used sushi rice (which is sticky) and it came out great but not quite sticky enough for me.

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Reviewer:

alleybee

Cooking Level: Expert

Home Town: Rosepine, Louisiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Apr. 16, 2012

I thought I had coconut milk in the cupboard, but when I reached for it I noticed that it was Cream of Coconut, which is usually used for pina coladas and other smooth drinks. The cream is really sweet and thick on its own. I had already made the rice, so I poured half the can onto the cooked rice (enough to make it moist, but not drown the rice). I didn't add anything else--just cooked rice and cream. I'm a little worried now that this is all they do at my favorite Thai place, because it was almost as good as theirs. Sorry this review doesn't relate directly to the recipe, but I thought it might be helpful to know that in a pinch you can get this dish with only two ingredients (technically three, since I used a little salt to cook the rice/or four if you slice a mango too).

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Reviewer:

dagwood17

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 14, 2012

Really very simple and so tasty!

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Reviewer:

Kshott

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Reviewed: Apr. 13, 2012

Easy and delicious!

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Reviewer:

nicolekrystyn

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Washington, D.C., USA

Reviewed: Apr. 1, 2012

It was great. My daughter and her friend were so motivated to prepare this recipe they walked to the store to get the ingredients. We think it is fast, fun and very easy to make!

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Reviewer:

LizAnne

Cooking Level: Expert

Reviewed: Feb. 17, 2012

I love this recipe. I don't add the extra sauce at the end and always use just plain long grain rice and it tastes great.

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Reviewer:

walstonali

Reviewed: Feb. 8, 2012

This tasted just like sticky rice I east with mango or custard at my favorite thai restaurant. After cooking the rice, I followed the directions and soaked it in the sauce. It was amazing! I did not make the topping. It was not needed. (I also used REAL sticky rice and steamed it on a splatter guard over a pan with an inverted metal bowl over it. Perfect. I also split the sauce into 3 servings and refrigerated it and cooked 1/2 cup of rice 3 nights in a row. Mmm.

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Reviewer:

RAINBOMOMS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Brattleboro, Vermont, USA

Reviewed: Oct. 8, 2011

This was delicious! I used sweet rice (found at an Asian grocery tore) as per other recipes found online, rinsed it (by repeatedly adding water to rice in a container, swishing it around with fingers, then draining), and soaked for more than 6 hours. The rice was amazing with this recipe and really made the dish! Also, instead of using tapioca starch, I reduced the sauce by boiling to thicken it. Yum!

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Reviewer:

EJM

Reviewed: Sep. 27, 2011

yummy!

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Reviewer:

onehotfrftr

Cooking Level: Intermediate

Living In: Belton, South Carolina, USA

Reviewed: Sep. 23, 2011

This was delicious! I only had 1 can of coconut milk, so I skipped the sauce and I thought it was great anyway. I also added a pinch of ground cardamom to the finished rice before topping with mango slices and toasted sesame seeds. I thought it helped balance the sweetness and added an interesting little twist. Plus I need to find more ways to use the cardamom. It's one of those spices you almost never use, then when you get a recipe that calls for it, you forget you have it and buy another bottle. I have 3 almost full ones in my spice cabinet.

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