Sticky Coconut Rice with Mango-SK Khazana

Rice cooked with coconut milk, flavoured with pandan leaf and served with ripe mango wedges This is a Sanjeev Kapoor exclusive recipe.

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Sticky Coconut Rice with Mango-SK Khazana

Main Ingredients Jasmine rice, Coconut milk
Cuisine Thai
Course Desserts
Prep Time 26-30 minutes
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Sticky Coconut Rice with Mango-SK Khazana

  • 1 1/2 cups Jasmine rice soaked and drained
  • 1 cup Coconut milk
  • for garnish Fresh ripe mango cut into wedges
  • to taste Salt
  • 1/2 cup Castor sugar
  • 1 Pandan leaf


  1. Heat a deep non-stick pan. Add rice, 3 cups water and salt, stir, cover and cook till done.
  2. Heat coconut milk in a non-stick pan. Add castor sugar and salt, mix well and bring to a boil.
  3. Tie pandan leaf into a knot, add to the coconut milk and boil for 2-3 minutes.
  4. Open up the grains of the rice with a spatula, add coconut milk mixture, mix well, cover and set aside for 15-20 minutes.
  5. Transfer onto a serving plate, top with mango wedges and serve immediately.