Coconut Mango Sticky Rice
Coconut Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, Thai sweet rice
For the Coconut Sauce
- 13.5 fl oz full-fat coconut milk, one can
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with at least 2 inches of cold water. Let the rice soak for at least 30 minutes, or up to 4 hours.
⏱️ 30 min - 2
Drain the soaked rice completely. Place the rice in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over boiling water for 20 to 25 minutes, or until the rice is tender and translucent. Once cooked, transfer the rice to a large mixing bowl.
⏱️ 25 min - 3
While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt have dissolved completely and the mixture is warm but not boiling. Do not boil the sauce.
⏱️ 5 min - 4
Pour about 3/4 of the warm coconut sauce over the hot steamed rice. Gently fold the sauce into the rice using a spoon or spatula until it is well combined and absorbed. Cover the bowl with a lid or plastic wrap and let it sit for at least 15 minutes to allow the rice to fully absorb the sauce and become sticky and glossy.
⏱️ 15 min - 5
While the rice is resting, prepare the mangoes by peeling them and slicing the flesh away from the pit into thin, even slices.
⏱️ 5 min - 6
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the sliced fresh mango alongside the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with toasted sesame seeds and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 1/2 cups glutinous rice, Thai sweet rice
For the Coconut Sauce
- 13.5 fl oz full-fat coconut milk, one can
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Place the rinsed rice in a large bowl and cover with at least 2 inches of cold water. Let the rice soak for at least 30 minutes, or up to 4 hours.
⏱️ 30 min - 2
Drain the soaked rice completely. Place the rice in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam the rice over boiling water for 20 to 25 minutes, or until the rice is tender and translucent. Once cooked, transfer the rice to a large mixing bowl.
⏱️ 25 min - 3
While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar and salt have dissolved completely and the mixture is warm but not boiling. Do not boil the sauce.
⏱️ 5 min - 4
Pour about 3/4 of the warm coconut sauce over the hot steamed rice. Gently fold the sauce into the rice using a spoon or spatula until it is well combined and absorbed. Cover the bowl with a lid or plastic wrap and let it sit for at least 15 minutes to allow the rice to fully absorb the sauce and become sticky and glossy.
⏱️ 15 min - 5
While the rice is resting, prepare the mangoes by peeling them and slicing the flesh away from the pit into thin, even slices.
⏱️ 5 min - 6
To serve, scoop a portion of the warm sticky rice onto individual plates. Arrange the sliced fresh mango alongside the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with toasted sesame seeds and serve immediately.
⏱️ 5 min