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Mango Sticky Rice

Mango Sticky Rice
  • Prep 20 min
  • Total 40 min
  • Servings 2
By Tablespoon Kitchens
Updated July 18, 2017

Ingredients

  • 1 cup uncooked short-grain rice
  • 1 cup water
  • 1/4 cup sesame seeds, toasted
  • 1 cup coconut milk
  • 1/4 teaspoon salt
  • 3 tablespoons brown sugar
  • 2 ripe mangoes, cut into strips
  • Mint leaves to garnish

Steps

  • 1
    In a large bowl, soak rice for 1 hour. Drain and rinse thoroughly.
  • 2
    In a large saucepan, add 1 cup water and heat over medium heat. Place rice in a steamer and place it in saucepan. Close tightly and steam rice for 25 minutes. Place in a serving dish.
  • 3
    Heat sesame seeds on a medium pan over medium heat. Shake pan constantly until seeds turn golden brown and fragrant.
  • 4
    In a medium saucepan, heat coconut milk and let simmer, stirring constantly. Add salt and sugar. Remove from heat and add 3/4 of the coconut milk mixture to cooked rice.
  • 5
    To serve, place rice in individual bowls and spoon the rest of coconut milk mixture over rice. Garnish with mango strips, toasted sesame seeds and mint.

  • To save time, toast sesame seeds on a baking sheet at 325°F until golden.

No nutrition information available for this recipe

  • Mango sticky rice is a great variation of the arroz con leche. This dessert recipe calls for coconut milk and mango garnish for that sweet tropical taste. Don't skimp on the sesame seeds because they add the finishing nutty balance that brings this tasty treat together.
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