Dessert for 4

Mango Sticky Rice

Name: Mango Sticky Rice
Total time: 61 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup glutinous rice; 4 pandan leaves (optional); 200 ml coconut milk; 50 g sugar; 1/4 tsp sea salt; 150 ml coconut milk; 1 tbsp granulated sugar; 1 tbsp cold water; 3/4 tsp tapioca starch; 1 pinch salt; 2 ripe mangoes; white and black sesame seeds (optional)

$10.77for 461 minServes 4

Sticky rice steams until tender, then soaks up sweet coconut milk and pairs with ripe mango.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Rice, 6.5 oz$0.08/oz typical	6.5 oz	$0.52Typical price
	Mint, 0.5$1.99 each typical	0.5	$1.19Typical price
	Coconut milk, 13 oz$0.14/oz typical	13 oz	$1.76Typical price
	Pineapple and mango, 2$3.49 each typical	2	$6.98Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.17Typical price
Total for the servings shown		$10.77

Swaps

Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Sugar and brown sugarSalt and pepperCornstarch, vanilla, yeast, cocoa

Not included in the cost.

61 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Thai Vegetarian Vegan Dairy-free Gluten-free Budget Desserts

Typical price

$2.69 per serving$10.77 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup glutinous rice
4 pandan leaves (optional)
200 ml coconut milk
50 g sugar
1/4 tsp sea salt
150 ml coconut milk
1 tbsp granulated sugar
1 tbsp cold water
3/4 tsp tapioca starch
1 pinch salt
2 ripe mangoes
white and black sesame seeds (optional)

Steps

Soak the glutinous rice in water for 20 minutes, then drain it.
Steam the rice in a steamer over simmering water for 25 minutes, using pandan leaves if desired.
Warm 200 ml coconut milk, 50 g sugar, and 1/4 teaspoon salt in a small saucepan for 3 minutes.
Stir the warm coconut milk mixture into the hot rice and let it rest for 10 minutes.
Simmer the remaining coconut milk, 1 tablespoon sugar, tapioca starch, cold water, and a pinch of salt in a small saucepan for 3 minutes, stirring until thick.
Serve the rice with sliced mango, coconut sauce, and sesame seeds if desired.