Thai Sweet Coconut Sticky Rice With Fresh Mango
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Thai Sweet Coconut Sticky Rice With Fresh Mango could be a tremendous recipe to try. This recipe serves 4 and costs $2.16 per serving. One serving contains 852 calories, 6g of protein, and 25g of fat. 4 people have made this recipe and would make it again. If you have sticky rice, water, mangoes, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Asian food. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes include Thai Coconut Sticky Rice with Mango, How To Make Thai Mango With Coconut Sticky Rice, and Sweet Coconut Sticky Rice with Mango.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 can of good-quality coconut milk
2 teaspoons of cornstarch dissolved in 2 tablespoons of water
2 ripe mangoes, cut into bite-size pieces
A pinch of salt
1 cup of sticky rice
8 cups water
2 cups of white sugar
Equipment:
pot
sauce pan
Cooking instruction summary:
- Soak the sticky rice in 1 cup water for 1 hour in a pot
- Add 3/4 cup (more) water to the rice and bring it to boil on a high heat. Reduce to low heat and cover it with a lid.
- Meanwhile, make coconut sauce. Pour 3/4 cup of coconut cream into a saucepan on a medium heat. Let it simmer, add sugar and stir until it dissolves.
- When the rice becomes dry (not yet cooked), pour the hot coconut sauce onto the sticky rice. Turn the heat off. Cover it with a lid for 15 minutes.
- Make coconut cream. Pour 1/4 coconut cream onto a saucepan. Let it simmer then add a pinch of salt and cornstarch.
Step by step:
1. Soak the sticky rice in 1 cup water for 1 hour in a pot
2. Add 3/4 cup (more) water to the rice and bring it to boil on a high heat. Reduce to low heat and cover it with a lid.Meanwhile, make coconut sauce.
3. Pour 3/4 cup of coconut cream into a saucepan on a medium heat.
4. Let it simmer, add sugar and stir until it dissolves.When the rice becomes dry (not yet cooked), pour the hot coconut sauce onto the sticky rice. Turn the heat off. Cover it with a lid for 15 minutes.Make coconut cream.
5. Pour 1/4 coconut cream onto a saucepan.
6. Let it simmer then add a pinch of salt and cornstarch.
Nutrition Information:
covered percent of daily need
