Mango Sticky Rice

Sweet sticky rice isn’t something I had ever heard of before. It was one of my coworkers who requested (again… and again….. and again) this recipe that made me look into it. While I don’t have hardly any experience with neither cooking nor eating mango sticky rice, he said the results were “pretty close to perfect”. For a 7 ingredient recipe, close to perfect works just great for me.

2 cups white rice, uncooked (**be sure to use the rice measuring cup provided with your cooker. If you have misplaced it, instead use 1 1/2 standard measuring cups)
1 cup coconut milk
2 tbsp condensed milk
3 tbsp brown sugar
pinch salt
2 mangoes, peeled and sliced
::Cream Sauce::
1/2 cup coconut milk
1 tbsp condensed milk
2 tbsp rice flour

4 servings
Prep Time: 10 minutes
Cook Time: 1 hour

Add the rice to the inner pot of your rice cooker. Add water and swirl the rice around; you should notice the water is cloudy. Drain the water and repeat until the water is clear, about 3 times. Once the cloudy water has all been drained, add water to the line marked 2 on the inside of the pot. Making sure the outside of the pot is dry, place the inner pot back into the rice cooker. Close the lid and press the Flash Rice button. Your rice should be done in about 20-25 minutes.

Once the rice has finished cooking, heat 1 cup of coconut milk and 2 tbsp of condensed milk over medium heat in a heavy sauce pan, stirring constantly. When it starts to bubble, add the sugar and salt; stir until the sugar has dissolved. Remove the sweetened coconut milk mixture from heat and add the cooked rice. Stir until combined and cover with a lid; let sit 15 minutes.

While the rice sets, make the cream sauce. Add 1/2 cups coconut milk, 1 tbsp condensed milk, and 2 tbsp rice flour to a small sauce pan; cook over low heat. Cook just until it starts to thicken, about 3 minutes. Remove from heat.

Once the rice has set, divide evenly among 4 bowls. Cover with a spoonful of cream sauce and half of a mango on each. Enjoy!

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