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Ramadan Recipes: Mango Sticky Rice

  • Publish date: Monday، 16 October 2023 Last update: Thursday، 17 October 2024
Ramadan Recipes: Mango Sticky Rice

Mango Sticky Rice is a delicious and popular dessert often enjoyed during the holy month of Ramadan. This sweet treat is a speciality in many Middle Eastern countries, including Dubai. It consists of ripe mango slices served on a bed of sweet, creamy sticky rice. The rice is usually cooked with coconut milk and a bit of sugar to give it a delightful taste and texture. The mango adds a burst of sweetness and freshness, making it a delightful way to break the fast during Ramadan. It's a beloved recipe that brings joy and satisfaction to many during this special time of year.

This article was previously published on UAE Moments. To see the original article, click here

  • Ingredients

    • 10 Minutes
    • 6 Serving
    • 350 Calories

Mango Sticky Rice

1½ cups glutinous (sweet) rice
1⅓ cups well-stirred canned unsweetened coconut milk
⅓ cup plus 3 tablespoons sugar
¼ teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

  • Method & Directions

    • 45 Minutes
  1. Preparing the Rice
    تم نسخ الرابط
    In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
  2. Steaming the Rice
    تم نسخ الرابط
    Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
  3. Making the Coconut Sauce
    تم نسخ الرابط
    While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
  4. Mixing Rice and Coconut Sauce
    تم نسخ الرابط
    Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  5. Preparing the Sweet Coconut Sauce
    تم نسخ الرابط
    While rice is standing, in cleaned small pan slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  6. Serving the Mango Sticky Rice
    تم نسخ الرابط
    To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

  • Nutrition Facts

Calories 350

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