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Coconut Sticky Rice With Mango

Yields1 Serving

 1 cup Thai sweet rice or jasmine rice
 1 ½ cups water, divided
 1 (13.5-ounce) can full-fat coconut milk, divided
 ¼ tsp salt
 4 tbsp brown sugar (or to taste), divided
 2 ripe mangoes

Adult help needed. Soak rice in 1 c. water in a medium pot for 20-30 minutes. Do not drain the rice.


Shake or stir the can of coconut milk so it’s all smooth and creamy.


Add 1/2 c. more water to the rice pot plus 1/2 can coconut milk, the salt and 1 tbsp. of the brown sugar. Stir well.


Bring the mix to a gentle boil (bubbles barely coming to the surface), then put your lid on a little crooked so there’s an opening for steam to come out. Reduce the heat to medium-low until there is just a gentle simmer (no bubbles popping; it’ll just look like the rice and liquid are rolling a bit).


Simmer 20-30 minutes, or until the coconut water has all been soaked up by the rice. Start checking your rice at around 15 minutes — you don’t want all of the liquid to cook off before the rice is done cooking. Once the liquid has all soaked in, turn off the heat but don’t move the pot, and put the lid on tight. Allow it to sit for 5 to 10 minutes.


While the rice is sitting, make your sauce by warming up the rest of the coconut milk over medium-low heat. Don’t let it boil! Add the rest of your brown sugar and stir until it dissolves into the warm coconut milk. Taste test sauce for sweetness, adding more sugar if it’s not quite sweet enough.


Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.


Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. Arrange mango slices on the rice and drizzle on a little more sauce.


Serve and enjoy!