If you've ever had sticky mango rice at a restaurant, chances are you love this simple dessert just as much as we do!
And great news; you can easily make a simple version at home yourself with just a few ingredients.
The recipe originates from Thailand, but today, the dish is enjoyed all over the world. It's the perfect eat-outside-in-the-summer-sun treat, after all!
Traditionally, the dish is made with sweet sticky rice, which are soaked for hours or even overnight. However, we've tried and tested a simpler version - a cheat's sticky rice, made with risotto rice instead - for when you don't have time to soak the sticky rice or just don't know where to buy them.
Granted, it's not 100% like the original - but we dare say it's pretty close, and absolutely delicious! Read on to learn how to make a simple risotto-rice-based version of Thai sweet sticky mango rice.
Makes 4-5 serves.
- 1 tin (400ml) coconut milk
- 1 cup risotto (arborio) rice
- 2-3 cups water
- 40g sugar (or more to taste)
- pinch of salt
- 1 large or 2 small mangoes
- 1 tsp sesame seeds to serve
- Rinse the rice well until the water used for rinsing looks clear.
- Add the rice to a saucepan and cover with water. Simmer, covered, over low heat, stirring frequently, until water is absorbed.
- Meanwhile, add coconut milk, sugar and salt to another saucepan. Bring to a simmer over medium heat to combine and take off the heat.
- Add half the coconut milk and sugar mixture to the rice. Continue to simmer the rice, stirring often, until the coconut milk is absorbed.
- Add another 1/2 cup of water to the rice and continue cooking until absorbed. Continue, adding 1/2 cup water at a time, until rice is soft to the bite and a sticky texture.
- Let rice and coconut milk mixture cool in the fridge. Meanwhile, peel and dice or slice the mangoes.
- Serve the sticky rice in bowls topped with mango, remaining coconut milk mix, and a sprinkle of sesame seeds.