Mango Sticky Rice

Prep Time:

20m

Bake/Cook Time:

20m - 25m

Yield:

4 servings

Traditional glutinous or sweet rice must be soaked for 6+ hours, which is why Chef Eddy chose Jasmin rice for this Mango Sticky Rice recipe. Jasmin rice has a slightly nutty flavor, floral undertones, a chewy texture, and the ability to cling together - making it a good substitution when you don't have time to soak your rice overnight. Mango Sticky Rice is cooked in coconut milk with brown sugar and vanilla. When formed into a dome and topped with cubed fresh mango and toasted coconut, this visually impressive dessert can be served warm or cold.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Sticky Rice

1 can (about 14 oz) coconut milk
1/3 cup water
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon Imperial Sugar Dark Brown Sugar, well packed
1/4 teaspoon salt
1 cup Jasmin rice
2 teaspoons vanilla extract

Mango Finishing

2 ripe mangoes
Few tablespoons honey (optional)
Few tablespoons toasted coconut (optional)

Directions

In a saucepan bring to a boil coconut milk, water, sugar, brown sugar, and salt. Once boiling add rice and cover with a lid.
Lower heat and cook on a very low simmer until rice is tender, about 20-25 minutes. Stir in vanilla. Rice can be consumed lukewarm or cold.
Peel mango and cut meat in cubes or slices.
Rice can be scooped and pressed firmly using an ice cream scoop or pressed in a 1/2 cup individual measuring cup. Place rice on a serving plate.
Surround rice with mango and if desired drizzle with a little honey and sprinkle with toasted coconut.