Thai Coconut-Mango Sticky Rice

"I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Annie H photo by Annie H
photo by Annie H photo by Annie H
photo by Kristina W photo by Kristina W
Ready In:
35mins
Ingredients:
4
Serves:
3
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ingredients

  • 12 1/2 cup jasmine rice or 1/2 cup other sweet asian rice
  • 1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
  • 12 cup sugar
  • 1 mango, sliced
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directions

  • Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
  • It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
  • Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
  • Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
  • Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

Questions & Replies

  1. How would I adjust the ingredients to serve 12-15 people? Thank you!
     
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Reviews

  1. Instead of mixing the coconut milk with half water, I used the recommend amount of water but in coconut milk. It does take a bit longer to cook, but you get more of the sticky consistency as found in purchasing the sticky rice. Everything about it was perfect, excellent recipe without having to go and purchase the sticky rice from an asian market of the sorts.
     
  2. The easiest, tastiest 'cheaters' version of coconut sticky rice! Absolutely LOVE this recipe! I have also subbed pineapple for the mango and it was just as lovely :) Thanks Sass!
     
  3. I took a picture months ago and forgot to review it! Weird. I love this stuff. It's vegan, which means my mother can eat it, and extremely tastey which means my husband will eat it. Even my kids like it. It's mild enough that almost everyone who has tried it has loved it, but flavorful enough that I can enjoy a whole bowl of this by myself. We've tried it with mango and strawberries and enjoyed both fruits. I've even tried sprinkling a little Chinese Five Spice powder on the rice with great success. Thanks for a keeper we've made many times since the picture was taken.
     
  4. Excellent recipe! I split the amount of liquid needed for the rice up into 3/4 coconut milk and 1/4 water and just simmered it on low till all the liquid was absorbed. When it cooled a bit I used my 1/4 cup measuring cup to make them into a nice shape. I've served both plain and with fruit and these are a hit either way! Thanks for posting!
     
  5. Good stuff!
     
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Tweaks

  1. Instead of mixing the coconut milk with half water, I used the recommend amount of water but in coconut milk. It does take a bit longer to cook, but you get more of the sticky consistency as found in purchasing the sticky rice. Everything about it was perfect, excellent recipe without having to go and purchase the sticky rice from an asian market of the sorts.
     

RECIPE SUBMITTED BY

I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
 
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