Sindhri Mango Sticky Rice
Coconut sticky rice with bright Sindhri slices, the Thai classic rebuilt around Pakistan's earliest mango.
45 min (plus 1 h soak) · serves 4 · Best with Sindhri from Khairpur Heritage Orchard.
Ingredients
- 200 g Thai glutinous (sticky) rice, soaked 1 hour
- 300 ml coconut milk
- 60 g caster sugar
- 1/2 tsp salt
- 2 ripe Sindhri mangoes, sliced
- 1 tbsp toasted sesame seeds
Method
- Drain the soaked rice and steam over simmering water for 25 minutes until tender.
- Warm coconut milk with sugar and salt, do not boil. Reserve 4 tbsp for serving.
- Tip warm rice into the coconut mixture and rest 15 minutes to absorb.
- Plate the rice, fan Sindhri slices alongside, drizzle reserved coconut milk and scatter sesame seeds.
Get a fresh carton
This recipe shines with peak-season Pakistani mangoes. Check the live next dispatch and expected delivery before ordering.
More recipes
- Sindhri Mango Lassi
The classic, thick, tangy yoghurt lassi sweetened only by ripe Sindhri.
- Pakistani Mango Chutney
Slow-cooked spiced chutney that uses the firmer mangoes from the back of the carton.