Since my sweetie pie is from the Bahamas and loves mangoes, I always try to find new ways to incorporate them into our meals. Insert sweet thai rice with mangoes. This was such a pretty easy dessert and it’s pretty too! Let’s start with steaming our own rice. That quick crap will not do for this recipe and you better not even thinnk about it!
Look at this giant bag of rice I got for $25 at the asian market. We’ve been eating this with everything for a while now. Time to eat it for dessert.
Soak 1 cup of the rice in 1 cup of water overnight or at least 8 hours. You can prepare for soaking before you leave for work and it will be nice n ready for you when you get home.
This is how we steam it, but before throwing the rice in the basket, reserve the water the rice was soaking in. Rice takes about 15 minutes to steam.
Place in rice baskets to keep warm while you prepare the dessert.
Ok, if you don’t have all these gadgets like me I will permit the quick rice. Just don’t tell me about it. My feelings might get hurt.
1 cup of prepared sticky rice
1 tbsp cornstarch
1 tsp salt
1/4 cup plus 1 tbsp brown sugar
1 can coconut milk
reserved water from the rice soaking plus 3/4 cup more
Add the water, the 1 tbsp of brown sugar, the salt and 1/3 of the coconut milk.
Mix ingredients and add in the rice. Bring to a boil, cover with a lid, but do not close all the way. Bring heat to low, and simmer for 15 minutes. Remove from heat once time is up.
In another pan, heat the remaining coconut milk, brown sugar and cornstarch. Warm until thickened.
Now slice you up some mango. Peel the skin and slice some chunks off. Watch out for the giant seed inside.
Put rice mix in bowls or margarita cups like I did, pour the sauce over the rice and top with mango.
Serve warm or cold, whatever floats your boat 🙂 Yum.
Recipe adapted from: