How to make Thai Mango Sticky Rice

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  • Ripe mango
  • Sticky Rice
  • Coconut milk
  • Salt
  • Sugar

You can find mango in most of grocery stores. Choose the one which is ripe, but not too soft to make sure that it’s sweet. You only need half of a mango for 1 serving.

Peel mango and cut them into small pieces, about 3×4 inches. Don’t cut them into small pieces, it does not look good and the juice comes out. Set the mango aside on the serving dish.

Get 2 cup of sticky rice (for 1 serving) and add water just 3/4 inch above the sticky rice in a rice cooker. Sticky rice will taste better if you soak it for about 30 min or so because it will absorb water and be cooked evenly. Stirring the rice after it’s boiled also ensures it’s cooked evenly, but do not do that often since you need to keep the heat inside to cook the rice.

You can also use a microwave to cook sticky rice. Soaking the sticky rice in water, the longer the faster it will be cooked. The only thing different is you need to stir the sticky rice every 2-3 minutes to make sure sticky rice cooked evenly.

Get a small pan, add a few spoons of coconut milk depending how much coconut milk you like to eat. Boil it over medium heat. Add salt and sugar to taste. Wait for coconut milk to simmer (about 5 min), turn it off.

Serve hot sticky rice into serving dish, pour half of coconut milk on the sticky rice and let the rice absorb the milk. Pour the other half when it’s ready to serve. Enjoy!



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