Mango Sticky Rice (Without A Steamer) 🥭🍚 Recipe by Sonia
Cooking Instructions 1 Soak the rice in cold water for 15 minutes. Then rinse and add 480 mls cold water. Bring to the boil and simmer for 15 mins. 2 Add the ingredients for the coconut sauce to a small pan and bring it to the boil. Stir well to melt the sugar then set to one side off the heat. 3 When the rice is ready, drain off any excess water (mine used all the water). Then pour your still warm coconut sauce into the pan and stir to mix in the with the rice. Put the lid on and set to one side for 15 mins. 4 Add the final coconut sauce to your pan that you made the coconut sauce in. Add salt and sugar and bring up to a boil. Mix the corn flour with a little water then whisk that into the pan. Stir while it thickens then take off the heat. 5 Serve a scoop of rice, topped with sliced mango, some of your drizzle and a sprinkle of sesame seeds. 1 Soak the rice in cold water for 15 minutes. Then rinse and add 480 mls cold water. Bring to the boil and simmer for 15 mins. 1 Soak the rice in cold water for 15 minutes. Then rinse and add 480 mls cold water. Bring to the boil and simmer for 15 mins. 2 Add the ingredients for the coconut sauce to a small pan and bring it to the boil. Stir well to melt the sugar then set to one side off the heat. 2 Add the ingredients for the coconut sauce to a small pan and bring it to the boil. Stir well to melt the sugar then set to one side off the heat. 3 When the rice is ready, drain off any excess water (mine used all the water). Then pour your still warm coconut sauce into the pan and stir to mix in the with the rice. Put the lid on and set to one side for 15 mins. 3 When the rice is ready, drain off any excess water (mine used all the water). Then pour your still warm coconut sauce into the pan and stir to mix in the with the rice. Put the lid on and set to one side for 15 mins. 4 Add the final coconut sauce to your pan that you made the coconut sauce in. Add salt and sugar and bring up to a boil. Mix the corn flour with a little water then whisk that into the pan. Stir while it thickens then take off the heat. 4 Add the final coconut sauce to your pan that you made the coconut sauce in. Add salt and sugar and bring up to a boil. Mix the corn flour with a little water then whisk that into the pan. Stir while it thickens then take off the heat. 5 Serve a scoop of rice, topped with sliced mango, some of your drizzle and a sprinkle of sesame seeds. 5 Serve a scoop of rice, topped with sliced mango, some of your drizzle and a sprinkle of sesame seeds. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lemon-garlic salmon Tiramisu Overnight Oats Grilled Korean bbq wraps Air Fryer Chicken Drummies Ham and Cheese Pizza Rolls Lemon-garlic salmon Tiramisu Overnight Oats Grilled Korean bbq wraps Air Fryer Chicken Drummies Ham and Cheese Pizza Rolls Granola Bars White soup Moong dal cheesy Dosa Winter chocolate mug cake 🧁 Dosa Lemon And Blueberry Cake Roasted Red Pepper Scrambled Eggs 🍳 Choco chickoo smoothie Veg thai pai rice 🍚 Pakwan for Dal Pakwan Granola Bars White soup Moong dal cheesy Dosa Winter chocolate mug cake 🧁 Dosa Lemon And Blueberry Cake Roasted Red Pepper Scrambled Eggs 🍳 Choco chickoo smoothie Veg thai pai rice 🍚 Pakwan for Dal Pakwan