This is a cheese ball that has been deceptively transformed into a human face. It’s both disgusting and delicious! Place pretzels, crackers, or any other food around the face and cut with a knife to serve.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 3 cups |
Ingredients
- 2 cups water
- 1 ½ cups uncooked short-grain white rice
- 1 ½ cups coconut milk, divided
- 1 cup white sugar
- ¾ teaspoon salt, divided
- 1 tablespoon white sugar
- 1 tablespoon tapioca starch
- 3 mangos, peeled and sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
- While the rice cooks, combine 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
- Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
- Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil.
- Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice. Sprinkle with sesame seeds.
Reviews
This was absolutely good I only added a half cup sugar instead of a cup and the flavor is just right
This is a very forgiving recipe. I accidentally burned my rice but rinsed it off and put it in the coconut sauce to finish cooking and it was great. I used sticky rice and coconut cream. Soaked the sticky rice for 40 min and then cooked halfway and finished in the coconut cream with half honey half sugar and a tiny bit of cornstarch. It was quite good. The flavors were there but should have made the second sauce.
I used jasmine rice and followed the recipe exactly. It turned out perfectly.
This makes a LOT of sticky rice and mango – I’d say twice as many servings as listed. BUT – it is absolutely perfect, just exactly as I’ve had in restaurants and I would 100% make this again precisely as the recipe describes, just maybe 1/2 the servings. Five star delicious!
So delicious and easy! My whole family loves it!
Such a good mango sticky rice recipe! Definitely going to make it again! I did add less sugar to the mixture that is eventually added to the rice. Instead of 1 cup of sugar that the recipe says, I added 3/4 of a cup and it was perfectly sweet. Everyone loved it! That is the only suggestion I can make.
I loved it! Very easy to make!
Perfect! I followed the recipe exactly and it came out perfectly. Yes, the rice will seem soupy when you add the coconut milk mixture. But after cooling in the fridge for 1 hour as instructed, it firms up and is magnificent. Make sure you use short grain white rice and mangoes must be good.
This is amazing!! Actually better than the Thai restaurant where we always get it from!! But, just to specify, use regular coconut milk, not the unsweetened one. I made that mistake once by accident and it was terrible!!
I rinsed, soaked for 3 hours, made a packet out of damp muslin, and steamed the rice for 15 minutes, then turned it over and steamed it another 15 minutes. used half brown sugar and half white and decreased the sugar by almost half. I extra sauce to pour on top, but in the future, I would just make a little extra of the sauce you soak it in and making the second sauce altogether. We topped with mangos and strawberries. Steaming the short, high gluten rice is a game changer….divine.
First time making it, came out delicious.
Oh my I LOVED this so much! I followed the recipe to a T and it was fabulous!
I love this recipe! I wanted to make the rice a more traditional way, so I followed the instructions on the rice package. I did follow the sauce recipe. I found it a little watery for my taste, so I just strained out the extra liquid. The end result was perfect. My husband said he liked it better than our favorite Thai restaurant
Sooooo good and easy
I was excited to try this recipe because it’s so easy compared to the conventional method. No rinsing the rice, no soaking it overnight, and no steaming basket needed. Skipping those steps comes at a price. There was a slight odor of unwashed rice. It was all gloopy like a pudding instead of real sticky rice. The rich coconut flavor is there, but the texture is off.
SUPER authentic Thai Mango sticky rice recipe, especially as far as the rice and the sauce it sits in. You might be able to get away with a tiny bit less sugar – but the consistency and the flavor is pretty much exactly as I remember in Thailand. My only complaint were my mangos from Whole Foods – they were not nearly as fresh as their Thai counterparts.
nice! really nostalgic but the sauce kind of had a snotty texture and was a little weird
I super loved MY revised recipe! Way better than the best Thai place in KCMO even! Substitute water w coconut milk to cook rice in. Substitute GOOD QUALITY ‘real’ honey for sugar. I used regular corn starch. Something to crave at all times of the day!
Love this recipe. I made 1 cup of rice with 1.5 cups of water and a can of coconut milk (same amount of sugar because I like diabetes). This was a lot easier than most sweet sticky rice recipes and it tasted exactly like the one I get from the Thai restaurants.
Yes! Nailed it first time out. This is a keeper! Just like the Thai restaurant. Thanks for sharing!
Great recipe, very tasty. Friends loved it as dessert after homemade Pad Thai and Spring Rolls! One Problem… in the ingredients list, it calls for a few tablespoons of sugar, but in the instructions at Step 2, it says “1 cup sugar” when I think it means to be 1 Tbsp. One full cup of sugar would be waaaay too much, so I assume this is just a misprint.