How to make Mango Sticky Rice.
This is my favourite Thai dessert of all time. I could eat this every day….
You will find this served all over Thailand and you really must try it if you have never had it before.
Delicious ripe mangoes and a coconut infused sweet and slightly salty rice…..Yummy!!!!

If you have never tried this? Then add it to your things to eat before you die. Honestly I love this dish, I can’t imagine not having it ever again..

Mango Rice

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How to make Mango Sticky Rice
Prep Time: 10 Minutes
Cook Time: 10 Minutes 

Ingredients

• 1 cup of Long Grain Rice
• A cup of Water
• 1 cup of Coconut Milk
• 1/3rd of a cup of Sugar
• 1/2 a teaspoon of Salt
• Pandan Leaves of Vanilla Pod
• 3/4 of a cup of Coconut Cream
• 1 teaspoon of Corn Starch
• 2 tablespoons of Sugar
• 1/4 of a teaspoon of Salt
• Ripe Mangoes, sliced
• Toasted Puy Lentils, to serve

I used the traditional sticky rice for this recipe but you can use regular long grain rice. The traditional rice looks more opaque.

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Take the rice and place into a pan. Rinse the rice 3-4 times to remove the excess starch.
   Once rinsed cover the rice with water and leave to soak for 2-3 hours or even overnight.
   After the rice has been soaked, drain off the water.
2. Now the rice needs to be cooked and I use my tried and tested ’10 minute rice’ method.
   Cover the soaked rice with an equal amount of water – so 1 cup of rice to 1 cup of water.
3. Place the pan onto the stove top and bring the water up to a boil. You will see the rice just start to dance in the water. Then turn the heat down to its lowest setting. Cover the pan with a cloth and put on the lid. Fold the cloth over the lid so it is a way from the heat.
   Leave the pot on the low heat for 10 minutes. After 10 minutes remove from the heat and your rice will be cooked.
4. In another saucepan place the coconut milk, the sugar, salt and the Pandan leaves or vanilla pod. Place the pan onto the heat and bring up to a simmer until the sugar has dissolved. Once hot remove from the heat and uncover the rice.
   Pour the coconut milk mixture onto the rice and gently stir through. Cover with the lid and set to one side for 40 minutes.
5. Now you can make the coconut pouring sauce. Place the coconut cream into a pan. Mix the cornstarch with a little of the cream in a separate bowl and add to the pan. Add the sugar and salt into the pan.
   Place on the heat and stir until hot and thickened.
   Place into a serving bowl or jug.
6. Prepare the mango, by peeling off the skin, taking out the stone and slicing each mango cheek into thin slices.
7. Now you are ready to serve. Place the rice onto a serving dish, arrange the slices of mango around the outside, spoon on some of the thick sauce and sprinkle on the toasted Puy lentils.
   Oh boy Yummy Yum Yum!!!
   

   Mango Rice

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