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Mango with Sticky Rice

 

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Mango with Sticky Rice
 

 

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Recipe

Mango with Sticky Rice

I am not a huge fan of rice pudding, but coconut sticky rice I have come to love especially along side really juicy and tart mango. The recipe takes some forethought but is pretty easy to make and my whole family loves it. If you can find palm sugar that is the best, but regular sugar will do.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

4

Ingredients

  • 2 cups sticky rice
  • 1 can Coconut milk
  • 1/2 cup palm sugar (or any sugar)
  • 1/2 teaspoon salt
  • 2 ripe mangos

Directions

The night before, soak the sticky rice in enough water to cover (it needs to soak for at least an hour but over night is best).

I like to use a bamboo steamer basket for this recipe, line it with cheesecloth and put in the rice.  cover with the lid and place over a pot of water. Bring stove to medium high heat and cook for about 20 minutes or until the rice is translucent.

If you don’t have a steamer basket you can try this microwave method.

Heat a small saucepan with the coconut milk and palm sugar.  If you can’t find palm sugar any sugar will work.  Add a few pinches of salt and heat until all sugar is dissolved.  Pour most of the liquid over the cooked rice, reserving a few spoonfuls for garnish.  Allow to rest about 5 minutes for the rice to absorb the liquid.  Scoop on to a plate and serve with juicy mango.  Enjoy.

 

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

One Response to Mango with Sticky Rice

  1. Mango with Sticky Rice is my favorite Asian sweet. Thanks a lot for the recipe.

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