Sweet Thai Jasmine Rice cooks in coconut milk for a light and refreshing dessert that’s served with fresh mango.
Combine Jasmine Rice, coconut milk, water, sugar, vanilla, lime zest and salt in medium saucepan; bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and absorbs most of the liquid. Let stand, covered, for 10 minutes before fluffing with a fork.
Top rice with mango slices and drizzle with honey. Garnish with toasted coconut.
Mango Sticky Rice is also delicious garnished with toasted sesame seeds or cashews.
Mango sticky rice is a creamy dessert with rice cooked in coconut milk to achieve a glutinous texture and coconut flavor for the grains.
Sticky rice is also known as “sweet rice” and traditionally enjoyed alongside another entree, like a curry or a chili dish. This tasty dish is best enjoyed with a side of ripe mango but can be enjoyed on its own as well. It’s very filling and is actually Gluten Free, despite what the term “glutinous” may suggest. You might know this dessert already from street fairs or food events, around the Laos and Thailand booths.
This glutinous rice can be made on the stovetop or in a rice cooker, depending on what suits you. Simply combine grains and liquid and cook until the coconut milk is fully absorbed into the rice.
Ideally, you would leave the grains to soak in the cooking liquid for at least 40 minutes, at most 4 hours. However, this step is not necessary, so if you are on a time crunch feel free to skip soaking the rice. Be sure to not rinse the grains, the starch is necessary to achieve the right consistency.
Eat this Thai dish for a special occasion or whip it up when you’re in the mood for something fruity and sweet. While it can be enjoyed in a bowl with a spoon, in the regions where this dish is common, it is typically eaten with the hands – dare to try?