Oh, who doesn’t love mangoes with sticky rice? Christian was absolutely in heaven sitting on the beach eating this (almost every day when we could find it!) so we had to learn how to make it right. Traditionally the rice is just a bit sweet, but not overpoweringly sweet, but of course you can add more sugar/coconut milk to your liking.


The recipe is adapted from the one we received at Siam Rice Thai Cookery School in Chiang Mai, Thailand

1 cup cooked sticky rice (instructions below)
10 tsp sugar
1 tsp salt
1 ½ cups coconut cream
Sliced fresh mango
1 cup coconut milk for serving


Sticky Rice Cooking Instructions

Rinse sticky rice (also called sweet rice) 8-10 times until the water runs clear. Then soak the rice in clean water for 4-6 hours or overnight. Drain rice

Place foil loosely into a bamboo steamer and put the rice into the steamer over a pot of boiling water. Steam rice for 30-45 minutes or until it becomes more clear in color and is sticky to the touch (try to roll some around in your fingers to form a sticky ball to test it). Let rice cool.

Heat coconut cream; add sugar and salt and stir well until all sugar is dissolved. Add cooled sticky rice, mix together and let sit for 5-10 minutes.

Stir one more time and serve on a plate (use a small cup or mold to put it on the plate nicely) with sliced mangoes

Serve with extra coconut milk to pour over the top