A Thai friend of mine posted during Lockdown a traditional Thai recipe of her mum’s for mango sticky rice. That very instant I had a hankering for it that I just couldn’t get out of my head. I had to have it. But I didn’t have mango or special rice or all the equipment she used to make it, including banana leaves, believe it or not!

So I improvised. I made rice the normal way, then once it was ready, I tipped in a can of coconut milk, a half teaspoon of coconut oil, some salt and… lemongrass essential oil!

I really fancied the sweetness of the mango, but I didn’t have anything similar and the only thing I had that I knew would make it taste very “Thai” was lemongrass.

Honestly, I’m now making it weekly, it’s that delicious! And so easy to make. And goes with just about everything. This is comfort food for me!

Ingredients (serves 2)

2 cups rice
1 can full fat coconut milk
1/2 tsp coconut oil
Salt
Lemongrass essential oil (only use high purity essential oils for ingesting, such as doTERRA, otherwise use lemongrass paste)

Method

Make the rice in your usual way. I do mine in a rice cooker, then added it to a saucepan.

Once ready in the saucepan, add the can of coconut milk, coconut oil and salt to taste, and heat gently until it evaporates and makes the rice sticky. Keep stirring so it doesn’t stick to the bottom.

Once ready, add a few drops of the lemongrass, or mix in the paste, heat a little more while stirring, and serve with some coriander.

Love & health,
Lauren