Cambodian Vegetarian Mango Sticky Rice – A Sensory Symphony of Tropical Delights
Discover this easy-to-make and delicious vegetarian Cambodian Mango Sticky Rice dessert that combines fragrant jasmine rice, sweet mangoes, and a delectable coconut sauce. Enjoy the perfect blend of flavors and textures in every bite while satisfying your cravings for something tropical and sensual.
Allergens
None
Ingredients
- 1. 1 cup jasmine rice, rinsed 2. 1 1/2 cups water 3. Pinch of salt 4. 1 ripe mango, thinly sliced 5. 1 can (13.5 oz) coconut milk 6. 1/2 cup granulated sugar 7. 1 tablespoon cornstarch 8. 1 teaspoon vanilla extract
Instructions
- Combine jasmine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 20 minutes or until the rice is cooked through and tender. Remove from heat and let it stand covered for another 10 minutes.
- In a separate saucepan, mix together coconut milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle simmer. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
- Divide the cooked jasmine rice into two serving dishes. Arrange the sliced mangoes on top of the rice, allowing them to be the star of the dish. Drizzle the coconut sauce generously over the mango and rice.
Chef’s Insight
The combination of sticky jasmine rice, sweet mangoes, and creamy coconut sauce creates a harmonious blend of flavors and textures that is sure to impress your guests.
Notes
Make sure to use ripe but firm mangoes for this recipe. The texture of the coconut sauce should be thick and velvety.