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.
- Prep Time
- 4 ServingsServings
- 2 cup sticky rice
- 1 can Coconut milk
- 1/2 cup palm sugar (or any sugar)
- 1/2 teaspoon salt
- 2 ripe mangos
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.