Delicious, straightforward dessert with Thai food influences. This is a family favorite that is tasty and refreshing. fantastic following a chicken curry dinner.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups uncooked short-grain white rice
- 2 cups water
- ¾ cup white sugar, or to taste
- 2 mangos, peeled and sliced
- ½ cup cream of coconut (Optional)
Instructions
- Combine the rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, until water is absorbed.
- Mix the desired amount of sugar into the hot rice. Portion the rice into 4 bowls. Top with mango slices, and pour some cream of coconut over the top of each bowl.
Reviews
I made it and it was a hit! this is also gluten free for my friend with celiac’s disease and she loved it! I made it as recommended in the comments with 3/4 cup rice and about 1/3 cup sugar. yuuuuummmmy!
People went insane, myself included, over this recipe! I wanted something that “felt like the very first time” I had Mango Sticky Rice and Thai food. This delivers! Thanks! Side note, MAKE SURE you get CREAM of coconut, it is different. I say this because I almost bought coconut milk and the man at my Asian American supermarket explained that they were different.
cook rice with coconut milk not water
I LOVED this recipe! I did use brown sugar because I ran out of white. I served it as dessert after salmon burgers, and it was the talk of the table.
mango sticky rice ROCKS! HAHA
This is a good easy way to do this desert. I love this no matter how it’s cooked and I’m a chocolate person–you should try this!
Had better from restaurants but this is a good recipe for a theme party.
Okay, but it just didn’t live up to the sweet rice I’ve had in restuarants. Will keep looking for other recipes.
Perfect! Just like the restaurant. I tried some of the suggestions from other reviewers, so make sure you read them!!!
This is a very easy, but not so much authentic way to make this wonderful dessert. Instead of cooking the rice in water use the coconut milk and add sugar to taste. This will make the rice have the “sticky” consistency and the more beautiful appearance. The flavor using this method is much more creamy and rich while still being light.
Very yummy! This is my favorite desert that I order in Thai restaraunts. This recipe has the same flavor, but it doesn’t look the same or have the same consistency as you would get in a restaraunt. But who cares! It tastes wonderful! I made the rice with my rice cooker and made it exactly as written, except I used Jasmine rice because it’s all I had on hand. Next time I will use less sugar – that much sugar really made the rice a bit “watery”. I’ve seen recipes for this dish that are more difficult – steaming sticky rice and boiling the coconut milk with sugar and salt to thicken it. But I’m giving this recipe 5 stars because of how easy it was to make.
I really like this recipe. Very easy to make. I used my rice cooker. I put 3/4c. of rice and 1/2c. of sugar. Letit cook all together. This is a really light desert! Great for summer time.
I mixed the sugar in with the water, and also substituted some of the water with coconut milk. Unfortunately the mixture came out too watery. I’ve made great coconut rice with a similar recipe, so I must be doing something wrong somewhere.
Delicious, just like the sweet sticky rice I’ve had in Thai restaurants. Very easy to make.