Sticky Mango Rice

mango rice






Let's get cooking!


  • 3/4 cup Thai jasmine rice (or arborio rice)
  • 400 ml can coconut milk
  • 1/2 cup water
  • 1 tbsp vanilla extract
  • 1/2 cup sugar
  • 1 pinch of salt
  • cubes of ripe mango, to serve
  • roasted coconut, to serve
  • mint leaves, to serve


Place rice, coconut milk, water, vanilla extract, salt and sugar in the COMBEKK Dutch Oven on medium-low heat. Cook, stir constantly for 20 minutes until it comes to a boil. Reduce heat to low and simmer until rice is cooked. Add water if needed and stir frequently to avoid sticking.

Remove from heat when the rice is soft and serve hot or cold.

Top with mango cubes, roasted coconut flakes and fresh mint leaves for a fresh looking presentation. Serve cool or warm.


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