Coconut Sticky Rice With Mango Recipe – a delicious recipe with sticky rice, unsweetened coconut milk, turbinado sugar, salt, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put sticky rice in a small bowl and cover with cold water. Let soak overnight, then drain.
2
Place sticky rice in a microwave safe bowl. Cover with four cups of cold water. Cover bowl with a plate. Microwave rice for 3 minutes, then stir. Continue to microwave and stir in three minute intervals until rice is fluffy and sticky and has absorbed all the water, about 10-12 minutes.
3
Place coconut milk in a medium saucepan. Turn heat to medium and cook until milk is heated through but not boiling. Add sugar and salt and stir until both are dissolved.
4
Move rice to a large bowl. Cover with coconut milk and stir until rice begins to absorb liquid. Let rice stand for one hour, stirring occasionally.
5
To serve, top rice with pieces of mango. Garnish with mint if desired.
414
kcal
Calories
3
g
Fat
90
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups sticky rice, 1 cup unsweetened coconut milk, 1/2 cup turbinado sugar, 1/2 teaspoon salt, and more.
Yes, Coconut Sticky Rice With Mango Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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