Thai Mango Sticky Rice
Thai Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 cup sweet glutinous rice, uncooked
For the Coconut Sauce
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Place the sweet glutinous rice in a medium bowl. Wash the rice thoroughly under cold running water, gently agitating it with your fingers. Continue rinsing and draining until the water runs nearly clear. This removes excess starch, ensuring the rice is firm and sticky, not mushy.
⏱️ 5 min
- 2
Soak the washed rice. For best results, soak in cold water overnight for 8 hours. Alternatively, for a quicker method, soak in very hot water for 20 minutes.
⏱️ 480 min
- 3
Drain the soaked rice well. Prepare your steamer: if using a bamboo steamer, line it with parchment paper or a cheesecloth. If using a metal steamer basket, ensure it's lightly oiled to prevent sticking. Bring water to a boil in the bottom pot of your steamer. Place the drained rice into the steamer basket and steam for exactly 20 minutes.
⏱️ 20 min
- 4
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm, but not boiling. Remove from heat.
⏱️ 5 min
- 5
Immediately after the rice has finished steaming, transfer it to a clean bowl. Pour the warm coconut sauce over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl tightly with plastic wrap and let it sit for at least 15 minutes, allowing the rice to absorb all the sauce.
⏱️ 15 min
- 6
While the rice is absorbing the sauce, prepare the mangoes. Peel the ripe mangoes and slice them into segments. For an attractive presentation, you can cross-hatch one half of a mango before plating.
⏱️ 5 min
- 7
To serve, place a mound of the prepared sticky rice on a plate. Arrange the sliced mangoes next to the rice. Drizzle additional coconut sauce (if desired) over both the rice and mangoes. Garnish with toasted sesame seeds and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Mango Sticky Rice
For the Sticky Rice
- 1 cup sweet glutinous rice, uncooked
For the Coconut Sauce
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Place the sweet glutinous rice in a medium bowl. Wash the rice thoroughly under cold running water, gently agitating it with your fingers. Continue rinsing and draining until the water runs nearly clear. This removes excess starch, ensuring the rice is firm and sticky, not mushy.
⏱️ 5 min - 2
Soak the washed rice. For best results, soak in cold water overnight for 8 hours. Alternatively, for a quicker method, soak in very hot water for 20 minutes.
⏱️ 480 min - 3
Drain the soaked rice well. Prepare your steamer: if using a bamboo steamer, line it with parchment paper or a cheesecloth. If using a metal steamer basket, ensure it's lightly oiled to prevent sticking. Bring water to a boil in the bottom pot of your steamer. Place the drained rice into the steamer basket and steam for exactly 20 minutes.
⏱️ 20 min - 4
While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm, but not boiling. Remove from heat.
⏱️ 5 min - 5
Immediately after the rice has finished steaming, transfer it to a clean bowl. Pour the warm coconut sauce over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl tightly with plastic wrap and let it sit for at least 15 minutes, allowing the rice to absorb all the sauce.
⏱️ 15 min - 6
While the rice is absorbing the sauce, prepare the mangoes. Peel the ripe mangoes and slice them into segments. For an attractive presentation, you can cross-hatch one half of a mango before plating.
⏱️ 5 min - 7
To serve, place a mound of the prepared sticky rice on a plate. Arrange the sliced mangoes next to the rice. Drizzle additional coconut sauce (if desired) over both the rice and mangoes. Garnish with toasted sesame seeds and serve immediately.
⏱️ 5 min