Thai Mango Sticky Rice
Have you ever woke up in the morning and just felt like having dessert for breakfast? And lunch? AND dinner? No – me either. Of course not! (Insert exaggerated eye roll here.) But if I were that kind of person, then this Thai Mango Sticky Rice is the dessert I would want. It feels indulgent, without leaving me feeling like I need to spend the next three weeks bicycling everywhere I go to make up for the indulgence. Don’t get me wrong – I did not tag this recipe as healthy. It has its share of sugars and fats, but they feel like the good kind. Fruit. Rice. Coconut Milk. Sounds healthy to me!
I also love this Thai mango sticky rice because it is easy. There. I said it. I don’t always want to spend the whole day cooking in the kitchen. Sometimes that is fine. Some days (a LOT of days) I just want to put something on to cook and know it will do its thing while I surf Pinterest looking for new recipes I will probably never cook. (Feel free to follow me on here to see all the yummy things I’m planning to cook someday!)
At any rate, if you woke up this morning wanting a quick and easy dessert that you can convince yourself is healthy (even if it isn’t really), this is the dessert for you. Throw a few things in the Instant Pot, whip up a quick syrup and chop up some fruit. Dessert is served!
Thai Mango Sticky Rice
- Pressure Cooker
- 2 cup long grain rice
- 2 can coconut milk
- 2½ cups water
- ½ cup sugar
- 1 can coconut milk
- 3 tbsp sugar
- 1 tbsp cornstarch
- sesame seeds toasted
- mango diced
- Combine rice add 2 cans of coconut milk, water, and sugar. Put in rice cooker or pressure cooker and cook according to cooker directions (I have an instant pot pressure cooker and just push the rice button).
- While it cooks, whisk together syrup ingredients (1 can coconut milk, 3 TBSP sugar and 1 TBSP corn starch) .
- When rice is done cooking add about half the milk syrup to the rice and stir in. The rest of the coconut milk syrup spoon over the rice when serving.
- Sprinkle with toasted sesame seeds and sliced mango (or fruit of your choice).
While It’s Cooking
“Khao niao mamuang or Mango sticky rice is a traditional Thai dessert made with glutinous rice, fresh mango, palm sugar and coconut milk. Although originating in Thailand, it is consumed throughout the Indochina region of Southeast Asia, including Laos, Cambodia, and Vietnam. It is usually eaten in the peak mango season, the summer months of April and May in Thailand.” (Read more about Thai Sticky Rice in all of its forms at Amazing Thailand Blog)