Sticky Mango Rice

A fresh and sweet desert, perfect to end spicy meals. 

Sticky Mango Rice







  • 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


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

2. Prepare
While the rice is cooking, peal and dice the mango and roast coconut flakes in a Fry Pan.

3. Topping
Remove from heat when the rice is cooked and sticky. Top with mango cubes, roasted coconut flakes and fresh mint leaves. Serve cool or warm.


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