Mango Sticky Rice
Enjoy this simple homemade mango sticky rice with fluffy steamed rice, coconut milk, and sweet diced mangos
Nutrition Facts
Ingredients
Instructions
Dice your mangos and set them aside.
In a large pot, warm the water over medium heat. Once the water begins to let off steam, place your rice in a steamer or colander and place it in the pot so it is hanging over the water. Cover the rice and cook for 20 minutes, or until soft and fully cooked.
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Continue Reading at Blessthismessplease →Chef's Notes
If your coconut milk mixture is on the runny side and you want it thicker, you can whisk in a tablespoon of cornstarch or add a few tablespoons of coconut cream.
This dish is best served fresh; however all the individual ingredients can be stored separately in the fridge for up to 4 days.
Reheat your coconut milk for about 40 seconds in the microwave and the rice for about a minute. It is important to note that the rice will be a bit dryer once reheated.
I have a whole post on how to cut a mango if you need some pointers.
Long grain white rice, short grain, basmati, and jasmine all work great in this recipe. Short grain rice will be stickier than the other.
Allowing her steam to cook your rice helps make it soft, fluffy, and sticky.If steam cooking your rice is giving you trouble you can always cook your rice in boiling water as you normally would.
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