“Sticky Rice in Coconut Milk with Sliced Mangoes”
READY IN:
20mins
SERVES:
6
YIELD:
2 1/2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a Medium saucepan bring coconut cream, sugar and salt to a boil over medium heat, stirring occassionaly, remove from heat, set aside 1/4 cup of the mixture for topping later. Add stick rice to the saucepan and stir until the coconut cream is absorbed. Put in the serving dish and top with reserved 1/4 cup cream and toasted Sesame seed. Serve with Sliced Mangos.

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