Mango Sticky Rice

I love dessert. No matter what restaurant I go to I look at their desserts.  Actually, no matter what meal I eat I want dessert, just something to end the meal on a sweet note.

Asian restaurants don’t really do dessert, because Asians do not usually eat dessert.  They eat fruit, and also they include sweetness in their main meal.  Most of their dishes have all of the tastes in one entrée: sweet, salt, bitter, sour and umami.

This dish is usually served for breakfast in Thailand, it is delicious, but it works for a dessert for me. I found this recipe on U-tube, done by a mother daughter duo from Thailand. I liked it because they cooked their rice in the microwave like I do.  It is perfect every time.


2 cups glutinous rice
enough water to cover by 1/4 inch
1/2 can coconut milk
1 cup sugar
pinch of salt


  1. Soak the rice 30 minutes at room temperature.
  2. Make sure the water covers the rice 1/4 inch. Microwave for 10 minutes.
  3. Mix together the coconut milk, sugar and salt. Pour over the rice when it comes out of the microwave.
  4. Set aside to cool a bit while making the coconut sauce and cut up the mango.

Ingredients for sauce and mango

1/2 t cornstarch
1/2 t salt
1 T sugar
1/2 can  coconut milk
4 ripe mangoes


  1. Mix everything but the mangoes in a small saucepan and simmer until thick.
  2. Pour over the slightly cooled rice.
  3. Dice the mangoes and sprinkle over the rice.

fruit grains Vegetarian

stephslyter View All →

I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.

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