One-Pot Wonders

Coconut Mango Sticky Brown Rice

February  8, 2010
Author Notes

In the early 1990's, my brother studied as an exchange student in Indonesia and his letters to me described the street food he ate on a daily basis. Attempting to find recipes that I could replicate at home I scoured my suburban library and came up with nothing. I settled for a Thai cookbook (geographically that was the closest I could get via cookbooks to Indonesia back then!) and have adapted this recipe over the years to mimic what I imagined my brother was eating as a sweet end to his meal. You can imagine that coconut milk and mangoes in 1992 were quite hard to find and I made trips into NYC and Central/South American and Asian markets in the NY metro area to satisfy my urge for this simply made treat. Usually made for dessert, I find it divine in the morning, cold and served with a steaming cup of coffee. —testkitchenette

  • Serves 4
  • 1 cup brown basmati rice (or any brown rice)
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup/brown rice syrup
  • 1/4 cup coconut milk
  • 1-2 mangoes, peeled and sliced (look on flickr or something for a video of how to peel/slice if you need to)
In This Recipe
  1. Combine brown rice, water, and salt in a saucepan and bring to a boil. Cover and lower heat to low and simmer for 45 min. Take it off the heat and pour in the maple syrup/brown rice syrup and coconut milk and fluff the rice. Cover and let sit for about 20 minutes. Serve with mangoes and a sprinkling of sesame seeds (if you so desire).
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