Monday, July 26, 2010

Simple Thai: Mango Sticky Rice

Mango Sticky Rice entered my life for the first time last week when I had lunch at my friend Molly's house.

Hello wonderful.

For this very simple Thai dessert, you will need two potentially out-of-the-ordinary ingredients: Coconut milk and glutenous (sweet) rice. I used "lite" coconut milk (on the ethnic isle at Publix) and it turned out well.

Mango Sticky Rice

The few ingredients (plus salt and maybe some white sugar):
1 cup glutenous rice
1 can coconut milk
2 ripe mangoes
Dash of salt
1 TBSP white sugar (I added this since the coconut milk I used was not sweetened)


Soak the rice in water for an hour. Drain the water off. Place rice in a saucepan and add the can of coconut milk and a dash of salt (and sugar, if you are adding it). Boil, then stir. Cover and turn off the heat. Leave the cover on for 30 minutes (no peeking!).


Slice the mangoes and then squeeze the seeds (milk them) over the cooked rice. Stir the juice in. Serve the sticky rice in bowls, topped with slices of ripe mango. Mmmmmmmmm.




This post is linked to Tasty Tuesday, Tuesdays At The Table, Tempt My Tummy Tuesday, and Delicious Dishes.
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7 comments:

  1. This is one I will DEFINITELY have to try! On Guam mangoes grow in abundance, one of the freshest fruits you could buy here since its all local! Sounds very yummy!!
    Thanks for sharing!!

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  2. We love this stuff! This is another good recipe.

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  3. I hope this is as easy as you say. I love this. I went out for Thai with some girlfriends right after dental work and this was all that sounded soft enough to eat. I love, love love this dish. I am printing it right now. Come visit. I am doing my first giveaway, a Cuisinart Ice Cream Maker.

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  4. This is so simple and sounds soooooooo good! I know coconut milk is always a fave for me to cook with!

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