Stuck at home for summer? Let your taste buds do the traveling by making your own version of Thai Mango Sticky Rice. Royal Umbrella is a dessert that gives you a taste of Thailand’s authentic flavors.
It combines the sweetness of ripe mangoes and the creaminess of coconut milk with glutinous (or sticky) rice. Now that Philippine mangoes are in season and Royal Umbrella is available nationwide, you can have two cultures into one plate and elevate the experience.
Royal Umbrella uses Hom Mali Rice, long grains that are harvested only once a year from the best rice fields in Thailand.
These top-grade grains are known for their distinct Jasmine fragrance and fluffy texture when cooked.
Follow this simple recipe and enjoy in just 45 minutes!
1½ cups uncooked Royal Umbrella Red Thai Hom Mali rice
1 15oz. can coconut milk
1 large mango, peeled, pitted, and cut into cubes
1 cup water
½ tsp salt
¼ cup honey
Place the Jasmine rice in a medium pot and rinse three to four times with cool water. Add the can of coconut milk, salt and one cup of water and cook. Bring to a boil over medium heat.
Reduce heat to low and simmer for 20 minutes.
Let it sit for an additional 10 minutes. Fluff with a fork and slowly drizzle honey over it to mix it in.
Add the cubed mangoes and stir again.
Serve warm and enjoy!
Aside from Thai Hom Mali Rice (Royal Umbrella Red), you can also choose between Thai Jasmine Rice (Royal Umbrella Green) or Fragrant Rice (Royal Umbrella Orange). All products are now available in all local supermarkets in the Philippines and online via LazMart on Lazada. Royal Umbrella Red is sold at selected branches of Rustan’s Supermarket, Landers, Tropical, All Day and Shopwise.