When my husband and I were on our honeymoon in San Diego we found this most delicious Thai restaurant. It was a hole in the wall restaurant, but the food was absolutely amazing! Aren't the best restaurants almost always holes in the wall?
We had several different entrees; the curries and pad thai were the favorites for us. However, being on our honeymoon we felt we'd splurge and order dessert.
We chose the Coconut Mango Sticky Rice and absolutely fell in love with it. It was amazing! It is so sweet but not overly sweet, and the freshness from the mangoes was perfect.
As soon as we got back from our honeymoon, almost 5 years ago, we tried to recreate the coconut mango sticky rice. However, we never even came close to the deliciousness of that restaurants coconut mango rice.
However, this Thai Coconut Mango Rice is absolutely tasty and the closest we could ever get. My husband says I hit the nail on the head with this recipe. It's amazing and oh so easy to make!
We all enjoyed this rice warm for dessert one night, and then we've been enjoying it cold for breakfast and a quick refreshing snack throughout the day.
You can use leftover rice (if you aren't using it for Fried Rice from this healthy recipe) or make some rice. I've used jasmine rice as well as sweet rice. Both taste delicious. Sweet rice is a bit more sticky.
This is the perfect summer sweet treat. The coconut just represents summertime, and the mango is absolutely refreshing and perfectly compliments the sticky sweet rice.
Coconut Mango Rice
Recipe: Alohamora slightly adapted from Family Favorite Recipes
Active Time: 5-10 minutes
Inactive Time: 30 minutes
Servings: 6-8 servings
3 c. cooked rice
1 can (13.5 oz) coconut milk
1/2 c. sugar
1/2 tsp salt
1 mango (yellow is my favorite), chopped
- In a medium bowl place 3 cups of cooked rice (white, brown, sweet, leftover, or any kind really). If you do not have cooked rice, go ahead and cook some. I use 1 1/2 cups of uncooked rice to about 2 1/4 cups of water. This here is my favorite "how to cook rice" directions.
- In a medium pot stir the coconut milk, sugar, and salt together.
- Over medium heat simmer the milk mixture for about 3 minutes stirring constantly.
- Add the milk mixture to the bowl with the cooked rice and stir to combine.
- Let the rice and milk sit for approximately 30 minutes to allow the rice soak up the liquid.
- Add the chopped mango to the top just before serving and stir to combine. If you really love mango feel free to add a second mango to the rice mixture.
- Store leftovers in a sealed container in the fridge for up to 5 days.