4 Serves
295 Mins
Rinse the Thai sticky rice thoroughly under cold water until the water runs clear, then soak it in a bowl for at least 4 hours or overnight.
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IndianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
137 µg / 400 µgCalcium
154 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
201 mg / 1,250 mgPotassium
1005 mg / 4,700 mgSodium
1171 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
40 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Drain the soaked rice and place it in a steamer basket lined with cheesecloth over a pot of boiling water. Steam for 20-25 minutes until tender.
In a saucepan, combine coconut milk and sugar, heating gently until the sugar dissolves. Stir in a pinch of salt.
Transfer the cooked sticky rice to a mixing bowl and pour half of the warm coconut mixture over it. Let it sit for 15 minutes to absorb the liquid.
Peel and slice the fresh mangoes into thin, elegant pieces.
Serve the sticky rice topped with the remaining coconut sauce and fresh mango slices.
52
g92
g27
g
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Egyptian