Sometimes its one of those days where you just want to be on holiday where the sun is shining and you can get massages all day every day. Of course eating good food is always an important part of our holidays, so a lot of eating goes on during those trips. I shouldn’t complain as we’ve had an amazing summer this year and currently the temperatures are treating us well. But still I was missing the holiday vibe.

Time for some comfort food I’d say. A dessert like this one, takes me back to our Holiday in Thailand, which was about 10 years ago. As I am typing this, I am thinking I should put a trip to Thailand back on my list of priorities. Time for comfort so time for Thai Mango Sticky Rice!
mango sticky rice 

Recipe for Thai Mango Sticky Rice

1 peeled Mango – cut into cubes
1 Cup of glutinous [sticky] rice
1 Cup of coconut milk – I used a small 250 ml Kara pack
1/2 cup of water
2 TBsp sugar
a pinch of Salt
1 tsp of Toasted sesame seeds

Soak the sticky rice for at least an hour in warm water.
If you have the time, soaking it overnight is even better.

After an hour, drain and set aside.
In a pan, add you rice and the coconut milk,water, sugar and a pinch of salt.
Slowly bring to boil on low to medium heat. Keep stirring.
If necessary add a little bit water to the batter to keep it liquid.
Stirring is very important as you don’t want it to stick to the bottom of the pan.
It takes about 15-20 minutes to be done.
The rice will be a little sticky and absorbed all of the coconut milk.
Taste and add more water if necessary. 

When serving, add a little bit of the leftover coconut milk over the rice.
Sprinkle sesame seeds and serve next to the cut up mango.

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mango sticky rice culinessa