Sticky Coconut Rice with Mangoes

Serves: 4 Prep: 10_mins Cook: 45_mins


Bring a taste of Thailand into your home with this refreshing sticky rice bowl accompanied by exotic, summery, mango.


275g Biona Organic Pudding Rice, soaked overnight in water or thin coconut milk and drained

235ml Biona Organic Coconut Milk

75g Biona Organic Coconut Palm sugar

½ teaspoon salt

2 ripe mangoes

Black sesame seeds, to garnish


  1. Steam the pudding rice until tender.
  2. Meanwhile, place the coconut milk in a heavy pot and heat over medium heat until hot (but do not boil). Add the palm sugar and salt and stir to dissolve completely.
  3. When the sticky rice is tender, turn it out into a bowl and pour 1 cup of the hot coconut milk over it - reserve the rest. Stir to mix the liquid with the rice, then let stand for 20 minutes to an hour to allow the flavors to infuse.
  4. Meanwhile, peel the mangoes and cut the cheeks from the pit. Lay each mango half flat and slice thinly crosswise.
  5. To serve, place an oval mound of sticky rice on each plate and place a sliced half-mango decoratively beside it. Top with a sprinkle of black sesame seeds. Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl and spoon desired amount on the rice. Serve and enjoy!

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