Mango Sticky Rice Pudding Cups

A simplified and elegant take on classic Mango Sticky Rice. Served in individual cups for easy portioning and presentation.

Prep Time

20 minutes

Total Time

55 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.46/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupGlutinous Rice (Sweet Rice)(Also known as sticky rice or sweet rice. Do not substitute with regular rice.)

£1.50

1.5cupsWater(For cooking the rice.)

1can (13.5 oz)Full-Fat Coconut Milk(Do not use lite coconut milk.)

£1.50

0.3cupGranulated Sugar(Adjust to your desired sweetness.)

£0.10

0.3teaspoonSalt(Brings out the sweetness.)

£0.01

0.5teaspoonVanilla Extract(Optional, but adds a nice flavor.)

£0.15

2mediumFresh Mango(Use ripe, sweet mangoes. Honey mangoes are ideal.)

£2.50

1tablespoonSesame Seeds(For garnish (optional))

£0.10

Total Cost

£5.86

£1.46 per serving

Instructions

1.
Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch.
2.
Place the rinsed rice and 1 1/2 cups of water in a saucepan. Bring to a boil over medium-high heat.
3.
Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the water is absorbed. Do not stir during cooking.
4.
While the rice is cooking, prepare the coconut milk mixture. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved. Do not boil.
5.
Once the rice is cooked, remove from heat and gently fluff with a fork. Add the vanilla extract (if using).
6.
Pour about 3/4 of the warm coconut milk mixture over the rice and stir gently to combine. Let it sit for 10-15 minutes, allowing the rice to absorb the liquid.
7.
While the rice is soaking, peel and slice the mangoes into bite-sized pieces.
8.
Spoon the sticky rice pudding into serving cups or glasses.
9.
Top with the sliced mangoes and drizzle with the remaining coconut milk mixture.
10.
Garnish with sesame seeds, if desired.
11.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (250g)

485 kcal / 2029 kJ

Carbs

68.5g

26% of RDA

Fat

22.5g

32% of RDA

Protein

6.5g

13% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

34 g

38% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

Soaking the rice for 30 minutes before cooking will help it cook more evenly.

You can add a pinch of cardamom or ginger to the coconut milk mixture for extra flavor.

For a richer flavor, use a small amount of toasted coconut flakes as a garnish.

Leftover mango sticky rice pudding can be stored in the refrigerator for up to 2 days.

Cooking Equipment

Stove

Saucepan

Measuring Cups

Measuring Spoons

Whisk

Serving Cups or Glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

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