Thai Coconut-Mango Sticky Rice

Sticky rice is traditionally eaten with your hands in Thailand. It is meant to be squeezed into small balls and dipped into sauces or eaten with other dishes.

This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Thai Coconut-Mango Sticky Rice

Cooking Method: Steaming Cuisine: Thai Courses: Dessert, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 20 mins

Servings: 4 Calories: 1360

Best Season: Summer

Ingredients

Servings

• 1 cup(s) Sticky Rice
• 1.5 cup(s) Coconut Milk
• 0.5 cup(s) Sugar
• 0.25 teaspoon(s) Salt
• 2 piece(s) Ripe Mango
• 2 tablespoon(s) Sesame Seeds

Instructions

1. Rinse the sticky rice several times until the water runs clear.
2. Soak the sticky rice in water for at least 2 hours, or overnight.
3. Drain the rice and place it in a steamer lined with a cheesecloth.
4. Steam the rice over high heat for 20 minutes or until tender.
5. While the rice is steaming, in a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat until the sugar is dissolved.
6. Remove the steamed rice from the steamer and transfer it to a mixing bowl.
7. Pour the coconut milk mixture over the rice and gently mix until well combined.
8. Let the rice sit for 30 minutes to absorb the flavors.
9. While the rice is resting, peel and slice the mangoes.
10. Serve the coconut-mango sticky rice warm or at room temperature, topped with mango slices and sprinkled with sesame seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 56g19%

Sugars 33g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.