Ingredients for Thai Coconut Mango Sticky Rice
- Basmati Rice
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1 ripe mango, peeled and sliced
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How to Make Thai Coconut Mango Sticky Rice
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, 1/2 cup of coconut milk (from the can), 1/4 cup of sugar, and 1/2 cup of water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through but still slightly firm. Do not lift the lid during cooking.
- While the rice is cooking, prepare the sauce: In a separate small saucepan, combine the remaining 1/2 can of coconut milk and 1/4 cup of sugar.
- Bring the sauce to a boil over medium heat. Reduce heat to low and simmer for 10-12 minutes, or until the sauce has thickened to a syrupy consistency, stirring occasionally to prevent sticking.
- Once the rice is cooked, fluff it gently with a fork.
- To serve, arrange the cooked coconut rice in a bowl or on a plate. Top with the sliced mango in a visually appealing arrangement. Drizzle generously with the coconut sauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
195g
Fat
126g
Carbs
25g
