Thai sticky rice with mango
- July 2007
- Serves 4
- Hands on time 40 mins, plus soaking
This Thai sticky rice with mango recipe is deliciously sweet and is the Thai version of our rice pudding.
- Dairy-free recipes
- Gluten-free recipes
- 18g (15.1g saturated)
- 109.8g (64.8g sugars)
- 200g Thai sticky (sometimes sold as glutinous) rice
- 200g granulated sugar
- 400ml can coconut milk
- ½ tsp salt
- 3 ripe but still firm mangoes, peeled and sliced into strips
- Soak the rice in 500ml water for at least 3 hours or, ideally, overnight. Drain thoroughly, then line a steamer with muslin and cook the rice in the steamer over simmering water for 30 minutes. When done, it will come out of the steamer in a pretty cohesive mass. Set aside.
- Meanwhile, make a sugar syrup. Heat the sugar and 300ml water in a wide pan over a gentle heat, stirring until the sugar has dissolved. Simmer for 5 minutes, until syrupy. Set aside.
- For the sauce, pop the coconut milk into a measuring jug and add 100ml of the sugar syrup, along with the salt. Stir or whisk gently, until it is smooth and creamy.
- To serve, fold 2 tablespoons of the remaining sugar syrup into the cooked rice. It is quite hard to stir, which is perfectly normal. Divide between bowls or dishes and top with the mango slices. Drizzle a little of the coconut milk over or around the fruit and transfer the rest to a jug to allow people the chance to add more to the dish if they like. I add a slightly obscene amount to my portion but you can show restraint if you wish!
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