Monday, May 4, 2009

Mango Sticky Rice

After we had our cashew chicken stir-fry last week, I made mango sticky rice for dessert.  The kids have never had this one before, and were a bit skeptical about how rice could be a dessert. They ended up liking it, though.  Score one for evil step-mom!  This recipe was more than enough for our family of five.

  • 1 c. of sweet (glutenous) rice
  • 1 c. of cold water (to start rice soaking)
  • 3/4 c. of cold water (to cook rice)
  • 1/2 c. white sugar
  • 1/2 tsp. salt
  • 1 can (14 oz.) light coconut milk, divided into amounts equaling 1/2 c. and 1/4 c.
  • 1 Tbsp. shredded coconut
  • 2 Tbsp. toasted shredded coconut (for garnish)
  • 1 ripe mango, diced
  1. in a heavy-bottomed pan, soak the rice in 1 c. cold water for 30 minutes.
  2. meanwhile, whisk together the following ingredients in a small bowl, and set aside
  • 1/2 c. white sugar
  • 1/2 tsp. salt
  • 1/2 c. light coconut milk
        3.  After rice has soaked for 30 minutes, add the following ingredients to the pan:
  • 3/4 c. water (this is in addition to the water you've used to soak the rice)
  • 1 Tbsp. shredded coconut
  • 1/4 c. light coconut milk
        4.  Bring these ingredients to a simmer over medium heat
        5.  Reduce heat to low and cover for 20 minutes
        6.  After 20 minutes, uncover rice and stir in the suger/salt/coconut milk mixture
        7.  Cover and let stand for 15 minutes
        8.  Serve with diced fresh mango and toasted shredded coconut


  1. For some reason, I envisioned smaller pieces of mango. huh...

  2. Well, in reality, that cup is small. It probably holds 1/2 cup of food. So the mango is diced about 3/4" or so, I'd say.

  3. This one I could have every night!!! Thanks for making it for us!