Thai sticky rice absorbs sweet coconut milk and is served with ripe mango slices.
20 min prep 25 min cook 260 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the sticky rice in water for 4 hours.
Drain the rice and steam it for 25 minutes.
Heat the coconut milk, granulated sugar, and salt for 4 minutes without boiling.
Mix the hot rice with two thirds of the sauce and rest for 20 minutes.
Slice the mangoes and serve the rice with the remaining sauce.
💡 Tip: Resting the hot rice with coconut milk lets the grains absorb the sauce completely.
🍽️ Serving suggestion: Serve with ripe mango slices and extra sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
5
g protein
72
g carbs
12
g fat
36.1g
Sugar
2.8g
Fiber
300.4mg
Sodium
11.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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