Crockpot Thai Sweet Sticky Rice with Mango Recipe

For my birthday this year I went to Thailand for vacation and one of my most memorable experience is when I attended the famous Cooking Class in Thailand called Cooking with Poo. I learned to cook several Thai recipes like Easy Pad Thai and my favorite Thai Sweet Sticky Rice with Mango. This has been my favorite when I was in Thailand and I ate it every day when I was there. When I came back home I wanted my family to try it so I recreated it using my slow cooker, this Crockpot Thai Sweet Sticky Rice with Mango Recipe is quick and easy and for sure everyone will love it. This recipe is usually served as a dessert in Thailand. I can tell you that here in America, in my home at least we are serving it for breakfast. I just place the ingredients in my slow cooker and then I set it on warm. When we wake up in the morning it is ready to serve. The kids love it! The mango is the fruit used in Thailand to serve with it, but we have also served it with blueberries, strawberries, apples, and bananas. It is a great treat and will bring the authentic Thailand taste to your home. You can use a rice cooker but my slow cooker works just as well and I am limited in storage space so I do not have a rice steamer.

Here’s how to make this Crockpot Thai Sweet Sticky Rice with Mango Recipe

Ingredients

Coconut milk

Sweet rice found in an Asian Market (glutinous)

4 mangoes

sugar

Slow cooker

(read below for amount conversions)

Sauce

1 canned coconut mile

1 TBS of corn starch

3 tablespoons sugar

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly

Instructions

You can also buy Sweet rice on amazon

This is the slowcooker I have but any brand will do I just like the 6 qt ones

The ratio of rice to liquids is two to one. That is why with this recipe we do one cup of coconut milk and one cup of water for every cup of rice we place in the slow cooker. That is why I didn't list the amounts in the ingredients above because it depends on the amount of rice you would like to make.

The sugar ratio is 1/4 of a cup to every cup of rice.

Once you figure out how much rice you would like to make. I usually do two or three cups based on what the kids want. They usually want it for dessert and then breakfast the next morning.

You combine the coconut milk from a box or a can, water, glutinous or sweet rice in the crockpot. Then you set it on low for 6 hours. I usually do warm overnight.

Then when I am ready to serve it I toast up some sesame seeds if I am ambitious if not I throw them on not toasted. I cut the mangos. We do one for each child. Then I begin to make the sauce.

In a bowl combine the coconut milk, corn starch, sugar, and salt.

Finally, pour on the sauce on top of your crockpot sticky rice. Then top with sesame seeds if you wish and mango.

The picture doesn't have the seeds because I have a child that can't have them. The rice taste good without the sauce and the sesame seeds. I am just giving you the full option. You can use all of it or do parts like we do.

You can heat this or not. The rice is usually hot enough to not have this hot.

http://www.thesassyslowcooker.com/crockpot-thai-sweet-sticky-rice-with-mango-recipe/

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Here are more crockpot recipes:

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Crockpot Blueberry Crisp

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