breakfast

Thai Coconut Sticky Rice with Mango and Toasted Sesame

Name: Thai Coconut Sticky Rice with Mango and Toasted Sesame
Ingredients: 0.3 /4 cup (40 g) Sweet glutinous rice (for sticky rice), rinsed well; 0.9 tbsp (45 ml) Full-fat coconut milk; 0.3 tsp (4 g) Granulated sugar; 0.3 /8 medium (40 g) Ripe mango, diced; 0.3 /2 tsp Toasted sesame seeds

Nutrition

58.2

kcal

Calories

1.2

Protein

12.1

Carbs

0.6

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Sweet glutinous rice (for sticky rice), rinsed well0.3 /4 cup (40 g)

Full-fat coconut milk0.9 tbsp (45 ml)

Granulated sugar0.3 tsp (4 g)

Ripe mango, diced0.3 /8 medium (40 g)

Toasted sesame seeds0.3 /2 tsp

Instructions

The key to perfect sticky rice is rinsing it thoroughly until the water runs clear, then letting it soak for at least 30 minutes. Drain it very well.

In a small saucepan, combine the rinsed glutinous rice, coconut milk, and granulated sugar. Bring to a gentle simmer over medium-low heat, stirring occasionally. Cover and cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. If it seems too dry, add a tablespoon of water. The rice should be plump and slightly sticky, not mushy.

While the rice cooks, dice your ripe mango into small, bite-sized pieces. Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, watching carefully to prevent burning.

To serve, spoon a small mound of the warm sticky rice into a shallow bowl. Arrange the diced mango alongside the rice. Sprinkle generously with the toasted sesame seeds. This dish offers a delightful balance of creamy, sweet, and nutty flavors, perfect for a light yet satisfying start to your day.