Sweet Sticky Rice with Mangoes Recipe - Allrecipes.com
Sweet Sticky Rice with Mangoes Recipe
  • READY IN ABOUT hrs

Sweet Sticky Rice with Mangoes

Recipe by  

"A delicious traditional Thai dessert."

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Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
  2. Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
  3. Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
  4. Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
  5. To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.
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Footnotes

  • Cook's Note:
  • You can also steam the sweet rice using the traditional method. You may want to leave the salt out and taste the sauce before you add any.
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Reviews More Reviews

Feb 12, 2012

I've made this recipe on the stove. This is good, but I gave it a 4 star rating because the topping is a bit bland/gooey/pastey tasting. The second time I made it, I doubled the sugar in the topping recipe, but it still tasted a little pastey after it simmered 2 minutes. So, after I removed it from the heat, I added 1/4 tsp. vanilla and it was much better tasting. Instead of fresh mango I used the Dole frozen mango chunks.

 
Dec 03, 2011

Yes, this is exactly the recipe I was looking for. The proportions are perfect (rice:sauce) and it tastes like it should. Delicious.

 

11 Ratings

Dec 03, 2011

This is my favorite dessert in a Thai resturant. I am so happy to find this recipe!

 
May 27, 2012

I have made this twice. The first time I used sticky rice and cooked it on a splatter guard on top of pan of water about three inches from rice and placed a stainless steal bowl over the rice. I turned the rice once during cooking. It turned perfect. The second time some of the rice cooked and some didn't and after two hour I just chucked it and made long grain rice. It was ok but I didn't really like it after having the sticky rice. I am going to try the micro wave and if that doesn't work I am going to buy a steamer. 1/2 cup sugar in the coconut milk and it was more than sweet. The second time I used Agave' sugar and it wasn't as sweet. The flavor was there but need to add more next time. You can also use tapioca starch in place of corn starch which I did. I also used 1/2 cups rice and i/2 cups coconut milk. I live in Australia and there are no Mangos at this time of year so I used canned ones. I preferred them and it was a lot cheaper. ( I really miss the great food in the US) You really can use any kind of fruit you like. This is really one of the best recipes I have tried on the site and 8 of my friends who I served it to agreed.

 
Feb 02, 2012

Turned out really well and was actually much simpler than I expected. I would have liked it if there was slightly more of the coconut sauce, but perhaps I over cooked it and lost some. But it was a real treat overall!

 
Jun 09, 2013

Made this once already and it came out perfect. It's a simple recipe that tastes like it came from a Thai restaurant. I will be making it again tonight!

 
Mar 05, 2013

FABULOUS! Didn't change anything (except I had to add more water 3x during rice cooking phase). I've never made rice in the microwave...always in the rice cooker, so this was a fun recipe! And YUMMY!!! It was more than enough for 6 people.

 
Nov 20, 2012

I loved this dish. I used grilled pineapple slices instead.

 

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Nutrition

  • Calories
  • 525 kcal
  • 26%
  • Carbohydrates
  • 96.4 g
  • 31%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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