Mango Sticky Rice

Total Time Prep: 15 min. + soaking

Yield 8 servings (3 cups sauce)

As a nice contrast to traditional desserts, this Thai mango sticky rice recipe is a refreshing treat with a sweet and simple sauce that perks up your post-dinner taste buds.—Monnie Norasing, Mansfield, Texas

Ingredients

2 cups uncooked sweet rice
2 medium mangoes
1 can (13.66 ounces) coconut milk
1/2 cup packed light brown sugar
1/4 teaspoon salt

Directions

Rinse rice and place in a 3-qt. microwave-safe dish. Cover with water; let stand 1 hour.
Drain rice and return to dish; add 2 cups water. Microwave, covered, on high for 8-12 minutes or until rice is tender, stirring every 3 minutes. Let stand 10 minutes.
Meanwhile, peel and thinly slice 1/2 of a mango; reserve for serving. Peel and coarsely chop remaining mangoes.
In a large saucepan, combine coconut milk, brown sugar and salt; cook and stir until heated through and brown sugar is dissolved. Remove from heat; stir in chopped mangoes. Cool slightly.
Process mango mixture in batches in a blender until smooth. To serve, place warm or room temperature rice in serving dishes. Spoon sauce over rice; top with sliced mango.

Nutrition Facts

1/2 cup rice with 1/3 cup sauce: 341 calories, 10g fat (9g saturated fat), 0 cholesterol, 86mg sodium, 60g carbohydrate (21g sugars, 1g fiber), 4g protein.

Recipe Creator