Mango Sticky Rice
Adapted by Kyle Libramonte
Prep Time:10 m + 30 m resting ● Cook Time:20 m
Serves 4
Ingredients:
- 1½ cups Glutinous (Sticky) White Rice, rinsed thoroughly
- 2 cups Water
- 2 cups Coconut Milk, divided
- 1 cup White Sugar, divided
- ¾ tsp Salt, divided
- 1 tsp Tapioca Starch
- 3 Mangos, peeled and sliced
- 1 Tbsp Toasted Sesame Seeds, for garnish
Instructions:
-
Cook the Sticky Rice
Place Rice and Water in Claypot.
Set to White Rice Mode and cook until Water is absorbed and Rice is sticky and tender, 15–20 minutes. -
Prepare the Coconut Mixture
While Rice cooks, combine 1½ cups Coconut Milk, ¾ cup Sugar, and ½ tsp Salt in small pot (or Claypot after Rice is finished).
Heat gently until Sugar dissolves, bring just to a boil, then remove from heat. -
Mix Rice & Coconut Milk
Once Rice is cooked, pour Coconut mixture over hot Rice. Stir gently to coat, then cover and rest 30 minutes so Rice absorbs Coconut Milk. -
Make the Coconut Sauce
In small bowl, mix remaining ½ cup Coconut Milk, ¼ cup Sugar, ¼ tsp Salt, and Tapioca Starch.
Heat and stir until slightly thickened. -
Assemble & Serve
Place Sticky Rice on serving plate.
Arrange sliced Mangos alongside or on top of Rice.
Drizzle with Coconut Sauce and garnish with Toasted Sesame Seeds.
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