For me, the best part of dinning out Thai, is the dessert. All that curry and noodles are delightful, but the Mango Sticky Rice is where it’s at! When I realized how easy it was to make at home, I was in TROUBLE! I wanted it all the dang time. Traditionally, it is not the healthiest of dishes, so a permanent food coma was in my very real and near future.
Then it dawned on me that maybe my beloved mango sticky rice didn’t have to be so bad. I subbed the white rice for brown, swapped the loads of refined sugar for honey, and used coconut milk instead of cream. The result = a guilt free sweet and tangy dish that hits all the taste buds in the right spot. This lighter version also works terrific as a side dish to our Thai Chicken Wraps with peanut sauce!
First cook up some brown rice according to package directions, preferably short grain rice, and replace half the water with coconut milk. When cooking is done, add in honey, salt and another splash of coconut milk. Set aside while you slice up the mango…
So you want to slice a mango, but aren’t sure exactly how? I’ve tested several techniques, and by using a sharp knife and a couple careful cuts you can become a mango master. Here is the method:
Now take your master mango slices and place them over your sticky rice, and garnish with some finely cut mint, sesame seeds and another drizzle of coconut milk.
- ½ cup short grain brown rice rinsed
- ½ cup canned coconut milk
- ½ cup water
- 1-2 tsp kosher salt
- ¼ cup honey
- 1 mango sliced
- Mint for garnish
- sesame seeds for garnish
- ¼ coconut milk for garnish
- Follow package directions for cooking rice, except replace half water with milk. We used ½ cup rice so the milk and water were each a half cup.
- When rice is done, add honey and salt to taste. If it seems too dry splash in a bit more coconut milk until it is moist and sticky.
- Set aside to set for a min while you cut the mango and mint
- Place mango on top of sticky rice and garnish with toppings enjoy!
Enjoy along side some tasty Thai Chicken Wraps!