The original recipe called for a special kind of rice and preparation. I just used jasmine rice and this was delicious!
- 2 cups cooked jasmine rice
- 1 can full-fat coconut milk 13.5 oz
- 1/4 cup sugar
- 1/2 tsp. salt
- 2 tsps. cornstarch (optional and I didn’t use it)
- 2 to 3 ripe mangoes, peeled and sliced
If you are reheating the rice, an easy tip is to put a wet paper towel on top of the rice and then re-warm it in the microwave
SAUCE: Combine the coconut milk, sugar and salt in a saucepan. Cook over medium low heat until the mixture is hot and the sugar is melted. Do not bring to a boil. Let it cool to room temperature to serve.
OPTIONAL: You could combine the cornstarch and 4 Tbsp. of water in a small bowl and stir. Add half the slurry to the sauce and stir immediately to thicken. I didn’t think this was necessary.
SERVE: Combine rice and sauce. Serve in 1/3 cup servings with mango on top or on the side.
February 2025 – Loved it!
Reference: https://omnivorescookbook.com/mango-sticky-rice/