Sticky Rice and Mango

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone , I fret !! Now I can enjoy it anytime !!

Whenever I go out for Thai food and the last of the creamy coconut flavored sticky goodness is gone, I fret !! Now I can enjoy it anytime !!

Soak together for 45 minutes:

1 cup sticky rice

1 teaspoon sea salt

1/2 cup coconut milk

1 cup water



3 tablespoons brown sugar

1/2 can coconut milk

Gently bring to a boil then cover and cook on low for 15-20 minutes.

Let sit for a bit before serving. Taste for desired sweetness and saltiness.Add more if you like.

In a separate pan

heat 1/4 cup coconut milk

3 tablespoons brown sugar

Serve warm:

One scoop sticky rice on each plate top with

Sliced mango

Pour  sauce over each portion of sticky rice and mango.

Sprinkle with toasted Sesami seeds.

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

9 responses to “Sticky Rice and Mango

  • Eileen garrison

    Oh god I am in heaven with my sticky rice and mango.
    I eat mangos every single day ,great fruit.

  • Eileen garrison

    Sticky rice and mango.> awesome<

  • Eric Manes

    Hehe.. I just had that last night, with some deep fried bananas. Yummmmmmmy!!

  • The High Heel Gourmet

    Really…you cooked the rice with water AND coconut milk and your sticky rice didn’t look swollen…In fact they look pretty good. I just posted my traditional sticky rice and mango recipe (just the way that Thai people have been doing) on my blog this week too but I never try cooking all of them together like yours. I might have to try. Just to see the result…

    • eatonsquareedibles

      I used sweet rice , im not sure that was the correct rice to use. the recipe worked and we enjoyed it but i see your rice and thats the rice i wish i used. thanks for the comment ,i will follow you on your site. i love your creativity and your skill.

      • The High Heel Gourmet

        Are they the short grain Japanese or Korean sweet rice? If those are the one you can use them too. They’re actually the sticky rice with the same, molecule structure. (You know the regular rice and sweet rice or sticky rice are not the same kind. They’re different down to the molecule structure of the carb.)

        The easy way to identify are.

        1) The rice grain appeared to be opaque white before cooking.
        2) Then they get more transparency after cooked.

        The regular rice are more transparent but then get more opaque after cooked.

        Why do we need sticky rice?
        Because the regular rice would not absorb the coconut milk after cooking like the sticky rice and of course, not sticky, flakier texture. You can tell if you follow my method with the regular rice not the sticky rice, the end result will be very soupy. If they come out find, you are good.

      • eatonsquareedibles

        the one i used was the korean sweet rice. which rice did you use?

      • The High Heel Gourmet

        Thai long grain sticky rice call “Kheaw Ngoo” or “snake fang”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: