Thai Mango Sticky Rice

If you've never had Thai Mango Sticky rice, you haven't lived. I think it just might be my current favorite dessert (maybe tied with something lemon). I love the sweetness, offset by the mango, the creaminess, thanks to the coconut milk, and the fact that it's rice because that makes it healthy, right? Right? Plus, it's so easy- the worst part is peeling the mango, but that can be easily avoided by serving strawberries or kiwi instead. And while I can't vouch for the authenticity of this "ethnic" recipe, I can promise that it will taste good when you eat it.


Thai Mango Sticky Rice
Recipe by Kelly
Picture by Caroline

1/2 tsp salt

2/3 cup sugar

13.5 oz can of regular coconut milk (or sweetened for a sweeter version)

1 1/2 cups sticky rice*

2 mangoes, peeled and sliced

1. Cook rice according to directions on the package.
   
2. In a small saucepan, heat the salt, sugar and coconut milk. Bring to a boil and cook for 3 minutes. Remove from heat.
   
3. Combine rice and coconut milk mixture in a bowl. Let rice stand, covered, 20-30 minutes, or until milk is absorbed.
4. Serve with sliced mango on the side.
   

*If you can't find sticky rice, look for "glutinous" rice like sushi rice. Jasmine rice will also work, but it may take more time to absorb the coconut milk.