Follow these steps for perfect results
grapeseed oil
sweet rice
coconut milk
water
palm sugar
to taste
salt
unsweetened coconut cream
optional
mangoes
peeled, seeded, and diced
Heat grapeseed oil in a saucepan over medium heat.
Gently cook and stir sweet rice in the hot oil until toasted, about 2 to 3 minutes.
Add coconut milk, water, palm sugar, and salt to the saucepan.
Bring the mixture to a boil.
Reduce heat to low, cover the saucepan, and simmer until the rice is tender and has absorbed all the liquid, about 20 to 25 minutes.
Stir in unsweetened coconut cream (optional).
Scoop the sticky rice into a serving bowl.
Top the rice with diced mango.
Expert advice for the best results
Soak the sweet rice for at least 4 hours or overnight for best results.
Use ripe, but firm mangoes for the best texture.
Adjust the sweetness of the rice to your preference by adding more or less palm sugar.
Everything you need to know before you start
5 minutes
The rice can be made ahead of time and reheated. Add a little water or coconut milk when reheating.
Serve in a bowl, artfully arranged with slices of mango.
Serve warm or at room temperature.
Garnish with toasted sesame seeds or shredded coconut.
Complements the sweetness of the dessert.
Discover the story behind this recipe
A popular dessert in Thailand and other Southeast Asian countries, often eaten during special occasions and festivals.
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