Mango sticky rice
A classic Thai dessert made with sticky rice, coconut milk, and fresh mango pieces, perfect for breakfast or dessert.
Equipment
- Steamer
- bowl
Ingredients
- 200 g Sticky rice
- 20 cl Coconut milk
- 70 g Brown sugar
- 1 Mango
- 2 c. à café Sesame seeds
- 1 pinch Salt
Instructions
- Rinse the rice under cold water 2 to 3 times and soak for at least 3 hours.
- Drain the rice and steam it for 25 minutes.
- In the meantime, gently heat the coconut milk, add salt and sugar, and stop cooking once it reaches a boil.
- Peel the mango, chop it into cubes and set aside.
- Once the rice is cooked, place it in a bowl and gradually add the coconut milk (the rice should absorb the milk well).
- Let it rest for a good quarter of an hour.
- Serve the rice in bowls, add the mango cubes, and drizzle with the remaining coconut milk.
Notes
You can sprinkle sesame seeds on top for a smoky touch. Ideally served in woven banana leaves, but bowls or glasses are also fine.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 54gProtein: 5gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 26gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg
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