Thai sweet sticky rice with fresh mangoes


My 4-year-old and 6-year-old started to get frustrated when they made mistake. So last week, I bought them a book called “Beautiful Oops”. It is supposed to teach the kids that it’s okay to make mistakes too.

Today, I found the book on the floor.

Me: Who didn’t put the book back on the shelf?

Kiddos: OOOOOOPS… but it’s okay, mom!

(Agrrrrrr… that’s not the point!!!!)


Thai Sweet Sticky Rice and Fresh Mangoes

(Adapted from Food and Wine)

(6 servings)

1 cup sweet rice (soaked in warm water for at least 1 hour)
1 can 5.5 oz coconut milk
1 tsp kosher salt
3 tbs sugar
2 ripe champagne mangos (peeled, pitted, and coarsely chopped)
1 tbs toasted sesame seeds

  1. In a microwave-safe bowl, cover the rice with just enough water, cover the bowl with plastic wrap. Microwave the rice on high power for 4 minutes. Use a folk to stir the rice, re-cover the bowl with plastic wrap and microwave for another minute.
  2. In a small saucepan, combine the coconut milk with salt and sugar, and bring to a simmer.
  3. Before serving, pour the coconut milk over the rice, folding until just combined.
  4. Spoon the rice into a plate, sprinkle with sesame seeds, and serve with fresh mangoes.