On a trip to Thailand several years ago, I tried the famous “mango stiky rice,” a Thai gastronomic classic consisting of white rice cooked in coconut milk and accompanied by sweet and fresh mango.
If you’ve never had the dessert I’m referring to, think of it as a classic rice pudding cooked with coconut milk and with a slightly stickier texture. It’s a strong dessert, but it’s full of flavor, and it’s especially delicious when paired with a fresh and very sweet mango.
My version is a little different because I used black rice (a rice rich in fiber, protein, and vitamins B1 and B2), which can be found in emporium-type warehouses, organic stores, and/or Asian stores. However, brown or white rice can be used without issue. And it’s not as sticky as the original, if not a little creamier (I prefer it that way), but it still has that distinct coconut milk flavor.
- ½ cup (100 gr) of black rice
- 400 ml coconut milk
- 200 ml of water
- 1 cinnamon stick / sprig
- 1 piece of lemon peel
- 60-80 gr (3 to 4 tablespoons) of sugar
- 1 mango
- 1 handful of coconut flaked or grated
- Drain the rice after thoroughly washing it in plenty of water.
- In a saucepan, combine the coconut milk, whole milk, water, cinnamon, and a piece of lemon peel over medium heat. Reduce the heat to a low setting before adding the rice
- Cook for about 50 minutes, stirring occasionally, over low heat. (If using white rice, cook for 30 minutes; if using brown rice, cook for 40 minutes.) Place a roaster under the pot or stir every 8-10 minutes to avoid burning the base or sticking some grains.
- To ensure that the rice is cooked, give it a taste. If not, add 12 cup more water or coconut milk, stir, and set aside for 10 minutes.
- When it's ready, gradually add the sugar and stir well for a few minutes to incorporate it into the mixture. Go ahead and taste to see if the sweetness is to your liking.
- Remove from the heat and set aside for at least 30 minutes before serving. I recommend serving it hot.
- Cut the mango into small pieces and place it on top of the rice. Decorate with coconut slices or grated coconut, if desired.
Amount Per Serving Calories 878Total Fat 33gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 76mgCarbohydrates 150gFiber 4gSugar 134gProtein 5g