To go right to the recipe for Thai Mango Sticky Rice and skip the touristy nonsense, scroll down!
If you follow me on Instagram, you were probably bombarded by a mass amount of stereotypical travel posts while I was in Thailand with Husband (#sorrynotsorry). If you don’t follow me on Instagram (@ADucksOven), here’s what you missed: we just spent 9 days in Thailand for a belated honeymoon. It was magical.
Most of our time was spent in Bangkok, but we spent a couple days deep in the jungle of the Krungsri province and one day in Ayutthaya. I know, I know, fellow tourists: there are probably a million other places we should have seen (“How dare you not go to the beach?!”) but I do have a full time job, and as often as I dream about spending my days spending months on end in various countries, I like that job, my family, and my friends, so I do what I can with what I got.
If you do want the play by play of our trip, please go check out said Instagram. To get you caught up, here are a series of pictures of a few of the incredible things we saw:
And here’s just a little of what we ate:
Okay, enough of that. We did eat a ton of amazing food while we were there. Nailing down the best would be hard. But one of our favorite sweet treats was mango sticky rice, which seemed to be found around every corner. Our first experience eating it was at the Patpong Night Market in Bangkok. We’d just finished eating an enormous plate of Pad Thai and decided we needed to continue gorging ourselves, so we sought out some mango sticky rice. We found a stall, and they were a little slow at the time so one of the men working it set up a little seating area for Husband and I, which was really sweet, and sat us down to wait comfortably for our food.
I think it’s safe to say that Mango Sticky Rice blew our minds the first time we ate it.
It’s really basic. Here are the components: sticky rice that’s been cooked in coconut milk, a little bit of sugar, and a little bit of salt, drizzled with even more coconut milk, then topped with plenty of mango.
It spoke to me.
I have a huge affinity for rice. I eat some type of rice probably four to five times a week, usually in the form of a rice bowl for lunch. So rice, in dessert form, topped with mango?! Count me in.
This first experience turned into a slippery slope of compulsively buying a bowl of mango sticky rice nearly every time we saw it. Oh, and they do serve sticky rice with other types of fruit (like Durian – no, we were not brave enough to try it). I kept it traditional for this recipe, but Oregon strawberries seem like they’d pair awfully well…
I made this using my ever trusty rice cooker, but a heads up if you use yours: it took FOREVER to cook. Like two and a half cycles. So give yourself plenty of time to cook the rice. Everyone has their own techniques for cooking sticky rice, and I know that there are lots of “right” ways to do it. For the purposes of this recipe, I just kept it simple, not necessarily traditional.Print
- 1 cup Thai sticky rice (Note: make sure it’s labeled as sticky rice, Thai rice, sweet rice, something of the sort so you’re making STICKY rice, not just white rice)
- 2 cups coconut milk, divided
- 1/2 cup water
- 1/3 cup sugar
- 1/2 tsp salt
- 1 mango, diced into 1/2 inch pieces
- Add the rice, 1 1/2 cups coconut milk, water, sugar, and salt to your rice cooker. Use the brown rice setting to cook until cooked through. It should not be al dente. This may require multiple cycles. If you don’t have a rice cooker, add the above ingredients to a stock pot and cook according to rice package directions until no longer al dente.
- Portion the rice into two bowls. Top with diced mango. Drizzle with remaining coconut milk to finish.
- Serve warm.