Thai Sticky Rice with Mango
Makes: 4
  • ½ cup Thai sticky rice or glutinous rice
  • ¼ teaspoon salt
  • ¾ cup coconut cream
  • 11/2 tablespoons palm sugar or dark brown sugar
  • 1 ripe mango, sliced
  1. Place the rice, unrinsed, into a bowl with ²⁄3 cup cold water and leave to soak for 1–4 hours.
  2. Put the rice and soaking water into a pan with another ²⁄3 cup cold water and the salt, cover with a lid and bring to a boil. As soon as the water is boiling, remove the lid and keep boiling for 6 to 7 minutes or until the water has nearly all evaporated. Return the lid and steam-cook over low heat for another 6 minutes, then leave to rest while you prepare the coconut.
  3. Heat the coconut cream and sugar gently over low heat until the sugar has melted. Add to the cooked rice and stir together. Serve with plenty of sliced ripe mango.
Recipe by Bakepedia at