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Nutrition Facts

Serving Size 1 (271g)

Recipe makes 3 servings

Calories 553
Calories from Fat 230 (41%)
Amount Per Serving %DV
Total Fat 25.6g 39%
Saturated Fat 21.9g 109%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 72mg 3%
Potassium 316mg 9%
Total Carbohydrate 80.4g 26%
Dietary Fiber 5.4g 21%
Sugars 52.3g
Protein 6.5g 13%

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Easy Vietnamese

Lille

Thai Coconut-Mango Sticky Rice

Recipe #77326 | 35 min | 5 min prep | add private note

By: Sass Smith
Nov 26, 2003

I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.

SERVES 3 (change servings and units)

Ingredients

  • 1/2 cup basmati rice or jasmine rice or other sweet asian rice

  • 1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
  • 1/2 cup sugar
  • 1 mango, sliced

Directions

  1. 1
    Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
  2. 2
    It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
  3. 3
    Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
  4. 4
    Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
  5. 5
    Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

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Featured Reviews for This Recipe

From: Kathy!!

On May 3, 2009

This is the best.

0 people found this review helpful

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  • From: JayX

    On Jun 10, 2008

    This is an awesome recipe! Everytime we go to a Thai place in our neighborhood, we have to get the Mango Sticky Rice for desert. I chose this recipe over others because the Jasmine/Basmati Rice was easier to get. It was sooooooo good, very authentic atleast from my experiance. This one is a keeper!

    0 people found this review helpful

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  • From: Chef #354682

    On Sep 20, 2006

    I was drawn to this recipe to duplicate one from a local restaurant that is now closed. Serve some coconut ice cream with the warm sticky rice and you have a dessert that is irresistible!

    2 people found this review helpful

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  • From: SeriousMoms

    On Dec 28, 2007

    YUMMY! This was delicious! I made it in my rice cooker, which made it take a little longer to cook, but all in all, it was GREAT!

    1 person found this review helpful

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  • Read all 11 reviews

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