Sweet Sticky Rice with Fresh Mango

Since most Cambodians are farmers, the majority of sweet treats originate in the fields. Rice, beans and bananas are combined with condensed milk, palm syrup and coconut milk for inexpensive yet indulgent flavors. Sticky rice is vegan, gluten-free and so delicious you’ll be going back for thirds!


Serving: For 4-6 people

  • 1 ½ cups short-grain white rice
  • 1 ½ cups unsweetened coconut milk
  • 1/3 cup. palm sugar
  • 1/4tsp. salt
  • 1 large ripe mango


In a large bowl wash the rice until the water runs clear, place in a large container and soak in warm water for a minimum of 2 hours.

Drain the rice in a sieve and then place the sieve over a saucepan of simmering water, cover and steam for 25 minutes or until the rice is tender. Turn the rice over after 20 minutes so the top layer is on the bottom. Make sure that the water does not run dry during steaming.

While the rice is cooking mix the coconut milk, sugar and salt together in a small pan, bring to the boil and then remove from the heat. 

To serve, spoon the cooked rice to a bowl, pour over the coconut mixture and add fresh mango slices. 

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