Thai Mango Sticky Rice
Do you like your dessert cold or warm? Personally, I prefer my desserts warm. I even heat up some of my cakes if I have the option to. Well, I suppose the only exception will be ice-cream, but I'm not a big fan of ice-cream to begin with. Thai Mango Stick Rice should be no
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large ripe mango (skinned and sliced)
- 1 cup sticky/glutinous rice
- 1-1/4 cup water
- 1 cup coconut milk
- 2-3 tbsp sugar
- 1/4 tsp salt
Instructions
- 1
Rinse your rice until water runs clear.
- 2
Add rice and water in rice cooker pot and let stand for 30 minute.
- 3
Turn on rice cooker and allow to cook.
- 4
When rice is cooked, let it sit for 5 more minutes.
- 5
Meanwhile, prepare sauce.
- 6
Bring coconut milk, sugar, and salt to a boil.
- 7
Lower heat to simmer until sugar dissolved and sauce thickened.
- 8
Fluff the rice, then pour in 3/4 of the sauce into the rice.
- 9
Mix to combine, then allow rice to absorb the coconut sauce. (about 10 minutes)
- 10
Assemble the rice with sliced mango, and spoon sauce over.
- 11
Serve warm.