Mango Sticky Rice is a favorite of traveler’s to Thailand, as well as the dish I hear ordered most at our favorite Thai Restaurants. Often parents order this dish for young children as an introduction to great Thai food and is an easy one for kids to cook at home. We included this recipe in a Cooking With Kids class called Asian Fusion and the kids loved it. It is delicious cooked with bits of dried mango as in this recipe, or served with ripe fresh mango, cut and served on the side. Adding a squeeze or two of fresh lime over the fresh mango really gild’s the lily!
1 can unsweetened coconut milk (can use sweetened for dessert)
1 can chicken broth
1 cup sticky rice (Botan is our favorite)
4-6 pieces dried mango (chopped small)
1 Tablespoon chopped fresh mint or cilantro (optional)
In a medium-sized saucepan, pour the coconut milk and half of the chicken broth. Set the stove to medium, and bring the liquid to a simmer.
While the liquid is heating, put the rice in a strainer and let cold tap water run over it until the water runs clear. Add the rice to the pan, stir it once around, add chopped mango and bring it back to a simmer. Cover with a lid and let simmer for about 15 minutes. Different brands of sticky rice absorb different amounts of liquid, so check after 10 minutes and add more broth if needed. Watch carefully so the rice doesn’t burn on the bottom. Turn off stove just a few minutes before all the liquid is absorbed and let the last liquid absorb and fluff the rice on its own.
Assembled ingredients with dried mangoes.
Rinse rice with cold water until water runs clear.
Beautiful dried mangos, chopped and ready.
Slowly pour sticky rice into simmering mixture of coconut milk and chicken broth.
Stir occasionally so the rice doesn’t crust and stick to the bottom of the pan.
Serve warm with a little lime juice or nutmeg sprinkled over top.