Coconut- Mango Sticky Rice

I made this recipe in a cooking class I took in college and have been making it every summer since! The fresh mango and coconut milk give a delicious flavor and subtle sweetness to the sticky rice and make this the perfect dessert to follow any meal. We especially love to pair it with Oyster Sauce Beef with Green Beans, Creamy Thai-Coconut Pumpkin Soup, or Chicken Satay with Peanut Sauce. It is wonderful warm, but if there are ever any leftovers we also like to pour a little extra coconut milk on top and eat it cold, right out of the fridge! Yummy!

Coconut- Mango Sticky Rice
Serves 4-6

1 cup uncooked long-grain rice (like Thai or Basmati)
1/4 cup water
1/4 teaspoon ground cinnamon
1 can (14 ounces) coconut milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 ripe mango, peeled and chopped

1. In a medium saucepan, heat rice, water, milk, salt, nutmeg, and cinnamon to boiling, stirring occasionally.
2. Reduce heat to a simmer, cover, and simmer 19 minutes without lifting the lid or stirring.
3. Remove from heat and allow to steam for an additional 5-10 minutes.
4. Fluff lightly with a fork and stir chopped mango into rice. Return to heat if necessary to warm mango, then serve and enjoy!

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