SunRice

Coconut Sticky Rice with Mango

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Prep time

15min

Cook time

60min

Satisfy your sweet tooth with this coconut sticky rice with mango dessert! This recipe is a perfect light and tasty snack that can be enjoyed hot or cold.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 125 g SunRice White Medium Grain Rice

  • 200 ml Milk

  • 300 ml Coconut Milk

  • 1 tsp Butter

  • 100 g Sugar

  • 1 tbsp Sesame Seeds

  • 2 Mangoes

  • 1 tbsp Lemon Juice

  • 4½ Mint Leaves (to garnish)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Coconut Sticky Rice with Mango

Method

  • Put the milk and coconut milk in a pan with a pinch of salt, the butter and 3 tablespoons sugar. Bring to the boil, stirring occasionally. Add the rice and bring to the boil again briefly, stirring constantly. Turn the heat to the lowest setting, cover the pan with a lid and cook the rice for 30-35 minutes, depending on the size of the grains. Add a little extra milk if required. Keep covered during cooking.

  • For the brittle, put the remaining sugar in a pan and leave to caramelise. Stir in the sesame seeds and spread the mixture thinly on a sheet of grease-proof paper.

  • Peel the mangos, cut into wedges and mix with the lemon juice. Arrange the sticky rice with the mango wedges in bowls, sprinkle with pieces of brittle and serve garnished with mint leaves.

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