Sweet Thai Jasmine Rice cooks in coconut milk for a light and refreshing dessert that’s served with sliced fresh mango.
Combine rice, coconut milk, water, sugar, vanilla, lime zest and salt in medium saucepan; bring to a boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until rice is tender and absorbs most of the liquid. Let stand, covered, for 10 minutes before fluffing with a fork.
Top rice with mango slices and drizzle with honey. Garnish with toasted coconut.
This Thai dessert is also delicious if garnished with toasted sesame seeds or cashews.
Sticky rice is a tasty treat traditionally enjoyed in countries like Laos or Thailand. Street vendors and restaurants alike will serve this dish alongside an entree for a full meal, or paired with mango as a dessert. This filling dish is fun to eat, the rice itself is typically eaten with one’s fingers.
The recipe is pretty easy to make as well, rice can be cooked in a rice cooker or on the stovetop.
Some may say that for better results, it is best to add rice to coconut milk and allow it to soak into the grains. You can leave the grains to soak into the liquid for up to 4 hours, cooks often do this in order to completely saturate the grains with the flavors from the coconut milk. However, you can skip this step and still have delicious sticky rice if you just toss the rice into the cooking liquid and cook it according to the instructions below.
To keep things authentic, we recommend using Mahatma® Jasmine Rice for this recipe but, you could try it with another long-grain variety like White Rice. Don’t wash the rice before cooking, you need more starch in the rice so the rice sticks together properly.
Sticky rice is a nice Gluten Free dessert option, it’s quite similar to rice pudding but with exotic ingredients. This recipe suggests honey as a natural sweetener that complements the dish’s already sticky properties. Top the dish off with some coconut flakes for a finishing touch and an extra layer of texture.