Mango Sticky Rice = Thailands treasure
I first tasted mango sticky rice when I was living in Thailand. It was love at first bite. Afterward, it was tough to pass any opportunity to eat it. The real Thai version is loaded with sugar to make this super sweet. My version of mango sticky rice is just as delicious while making a few tweaks.
Seriously, guys, this is a simple dessert but it’s just so delicious. Since introducing hubby to it a few months ago we have been having it fairly regularly.
What is sticky rice?
The main ingredient is glutinous rice also known as sweet rice. This is a rice that is sticky when cooked. It can be bought from Asian food stores quite cheaply (Amazon is expensive). It doesn’t contain gluten as one thinks with the name. This is a great gluten-free dessert.
This recipe contains 1/2 a can of coconut cream, but if you’re looking to lower the calories, use a can of lite coconut milk. It will be slightly less creamy. Pour the sauce onto the rice at the end instead of mixing it though the rice first and adding more on top.
What you need:
- Glutinous rice
- Coconut cream
- Sweetener of your choice – I’ve been using monk fruit but maple/coconut or normal cane sugar works too
- A ripe mango
Don’t have sticky rice
I know almost everywhere is in some form of lockdown right now. If you don’t have sticky rice, you can use balsamic rice or Jasmine rice HOWEVER, it won’t have that stickiness. It will still taste great though so what do you have to lose?
Don’t have mango?
While not traditional you can eat this rice with fresh berries, pineapple or peaches. Coconut goes pretty dang well with most fruits I’d say.
How to make the sticky rice
To start off, place the rice in a pot and add the water and salt and sweetener. Bring to the boil then place the lid on the pot and reduce the heat to low. Let this simmer for about 15-25minutes. All the water should be gone and the rice should look glossy.
How to make the sauce
In another pot add the coconut cream and sugar and bring to the boil, then reduce the heat and simmer until the sauce thickens.
Once the rice is done, pour over some of the sauce and mix it in with a wooden spoon. Service your rice and add some more sauce on top with slices of fresh mango. It can be served warm or cold.
Enjoy this tropical dessert and imagine eating it on a tropical beach. Our imagination is all we have these days 😂.
Mango Sticky Rice
- 1 cup glutinous rice see post under variations
- 1.5 cups water
- 1/4 tsp salt
- 1 tbsp monk fruit or sugar (coconut or cane)
- 1/2 can coconut cream
- 3 tbsp monk fruit or sugar (coconut or cane)
- In a medium-size pot, place the dry rice, water, salt, and sugar bring to the boil.
- Once boiling, cover with a lid, reduce heat to low and simmer for 15-20 minutes.
- In a pot add 1/2 can of coconut cream and sugar. Bring to the boil and reduce heat. Simmer for 10 minutes or until a thicker sauce has formed.
Until next time