Tuesday, May 28, 2013

Thai Coconut Mango Rice

Thai Coconut Mango Rice recipe by Barefeet In The KitchenMy recipes this week are the result of a weekend spent playing at our cabin. My sister drove over from NM and met us there with her girls. The kids played and ran around with their cousins and had non-stop fun all weekend; while the adults talked, laughed, played games and only paused to put food in front of everyone. We had a blast hanging out, making our favorite foods and trying a few new ones as well.

My sister has been telling me about this dish for a few years now and I was thrilled to finally have a chance to try it. Oh my goodness, this rice is amazing with sweet, creamy spoonfuls of sticky rice and chunks of soft mango. We made this and served it as dessert, but I'm telling you that the leftovers reheated for breakfast were even better. This rice gives my favorite peach cobbler some competition in the "Desserts for Breakfast" category.

Thai Coconut Mango Rice
Yield: 6-8 servings
(printable recipe)

2 cups sticky/glutinous/sweet/pearl rice OR Jasmine rice
4 cups water
1 (13-14 oz) can of coconut milk
3/4 cup sugar
1/2 teaspoon kosher salt
4-5 small yellow mangoes, peeled and diced into 1/2" chunks, almost 3 cups worth
toasted sesame seeds, for garnish

Cook the rice with the water, according to the package directions. We have used both kinds of rice and the Jasmine rice works just as well. (It is also much easier to find in grocery stores, if you aren't headed to an Asian market. The glutinous rice goes by several different names, sweet rice, pearl rice, sticky rice.)

I typically add the rice and water to the pot, cover with a lid and bring to a boil over high heat. As soon as it boils, stir, reduce the heat to low and cover again. Set a timer and allow it to cook undisturbed for 20 minutes. Remove from the heat, stir and fluff the rice. (You can also use a rice maker and add the fruit and milk mixture directly into the pot with the finished rice.)

While the rice is cooking, combine the milk, sugar and salt in a small saucepan. Whisk to combine and them bring to a slow simmer over medium heat. Let it cook about 10 minutes, stirring occasionally. Remove from the heat when it is done. While the rice is still cooking and the milk is finishing, prepare your mangoes. Add the mangoes to the milk when they are ready.

Once the rice has finished cooking, pour in the coconut milk and the mangoes and stir to combine. Scoop into serving dishes and sprinkle with sesame seeds. Enjoy!

Thai Coconut Mango Rice recipe by Barefeet In The Kitchen

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  1. That mango with the coconut rice is insane! Looks so delish!

  2. You just taught me a valuable lesson: Never read a food blog when hungry. Now I want that coconut rice mango dish so bad.

  3. This sounds incredible, I don't think I've ever bought sticky rice. I've never tried this, either, probably because I'm always too stuffed after a meal in a Thai restaurant to order dessert! Great recipe :)

  4. Sounds delish! I've never tried sticky rice!

  5. When I saw this on Facebook I couldn't wait to see how it was made. The combination of flavors is pure perfection! Dessert for breakfast - I'm all over that one. When am I ever going to get to make all your beautiful recipes? So many fun, delicious recipes, so little time!

  6. This is so me - and left overs fro breakfast are just the best.