Mango sticky rice is a fun twist on the arroz con leche recipe I'm acustomed to preparing. Coconut milk, brown sugar and sweet mango slices give it a tropical twist to this family favorite. Serve it as a sweet dessert ending to a light family lunch.
by Ericka Sanchez
What you'll need
- 1 cup uncooked short-grain rice
- 1 cup water
- 1 cup coconut milk
- 1/4 teaspoon salt
- 3 tablespoons brown sugar
- 2 large ripe mangoes, sliced in strips
- mint springs for garnish
How to make it
- In a large bowl, soak rice for 1 hour. Drain and rinse thoroughly until water rinses clear.
- In a large saucepan, add 1 cup water and heat over medium heat. Add rice and cook for 20 minutes until tender and water is fully absorbed. Remove from heat.
- In a separate saucepan, heat coconut milk and let simmer. Add salt and sugar and stir constantly. Remove from heat and add 3/4 of the coconut mixture to cooked rice.
- To serve, place rice in individual bowls and spoon the rest of coconut milk mixture over rice. Garnish with mango slices and mint sprigs.
