Thailand is currently on top in the travel list of Indians. The atmosphere, vibe and culture of Indians attracts everyone here. Not only the atmosphere of Thailand but also the food there is becoming the first choice of Indians. One of these is Mango Sticky Rice which is a traditional dish of Thailand. It is made from the king of fruits mango and served with sticky rice. This combination certainly sounds a bit strange. But its taste has now become popular on everyone’s tongue. Especially if you eat it once, you will feel like eating it again and again.
The most important thing is that you do not even need to go to Thailand to taste it. It is also quite easy to make it at home. In this article, we are going to tell you an easy recipe to make Mango Sticky Rice at home, which will give you an absolutely authentic taste whose taste you will never forget.
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Mango Sticky Rice, a traditional Thai dish
Mango Sticky Rice is a traditional sweet dish of Thailand, which is specially prepared from ripe sweet mangoes, coconut milk and sticky rice. Its taste is so special that after eating it once, people like to make it again and again. As attractive as this dish looks, it is equally easy to make. The special thing is that most of the things used in it are easily available in Indian kitchens. Let us know its recipe.
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Ingredients for Mango Sticky Rice
1 cup sticky rice or short grain rice
1 ripe sweet mango
1 cup coconut milk
3 to 4 tablespoons sugar
1/4 tsp salt
1 tsp sesame seeds or chopped dry fruits for garnish
How to make Mango Sticky Rice
- First of all, wash the rice thoroughly and soak it in water for about 3 to 4 hours. After this, drain the water from the rice and cook it in steam. If you do not have a steamer, you can also cook rice in the normal way, but keep in mind that the rice should not be too thick.
- Now pour coconut milk in a pan and add sugar and a little salt to it. Heat it lightly on low flame. Keep in mind that the milk should not be boiled. When the sugar dissolves well, turn off the gas.
- Add half the coconut milk mixture to the cooked hot rice and mix well. Then keep it covered for about 15 to 20 minutes, so that the rice absorbs the flavor of coconut properly.
- Now peel the mango and cut it into thin slices. First place sticky rice in the serving plate, then garnish with mango slices. Pour remaining coconut milk on top and garnish with sesame seeds or dry fruits.
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