Thai Mango Sticky Rice
Thai Mango Sticky Rice
Ingredients
For the Sticky Rice
- 1 cup sweet glutinous rice
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Assembly and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Pour the sweet glutinous rice into a large bowl. Add enough water to cover the rice. Rinse the rice thoroughly by hand, agitating it in the water. Drain the cloudy water from the bowl. Repeat this rinsing and draining process several times until the water runs clearer, about 3-4 times.
⏱️ 5 min
- 2
Cover the rinsed rice with fresh water and let it soak for at least 3 hours, or preferably overnight (up to 12 hours).
⏱️ 180 min
- 3
After soaking, drain the rice completely through a fine-mesh sieve. Ensure all excess water is removed.
⏱️ 2 min
- 4
Fill a pot with about 2 inches of water and bring it to a boil. Place the drained rice into a bamboo steamer basket. Set the bamboo steamer basket over the pot of boiling water, ensuring the water does not touch the bottom of the steamer. Cover the steamer with a lid.
⏱️ 3 min
- 5
Steam the rice for 20 minutes, or until the grains are tender and translucent.
⏱️ 20 min
- 6
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 and salt are fully dissolved. Do not boil. Remove from heat and set aside.
⏱️ 5 min
- 7
Carefully transfer the hot steamed rice from the steamer into a glass dish (such as a pie plate or shallow bowl). Use a spatula to gently fluff the rice, separating the grains.
⏱️ 2 min
- 8
Pour the prepared coconut sauce evenly over the hot fluffed rice in the glass dish. Gently fold the rice to ensure all grains are coated with the sauce. Cover the dish tightly with plastic wrap.
⏱️ 3 min
- 9
Let the rice sit, covered, for 20 minutes to allow it to fully absorb the coconut sauce. The rice should become glossy and sticky.
⏱️ 20 min
- 10
While the rice is absorbing the sauce, prepare the mangoes. Peel both mangoes. On a cutting board, slice the mango flesh away from the pit. You can either make cross-cuts in the mango halves and then scoop out the flesh, or simply slice the flesh into desired pieces.
⏱️ 5 min
- 11
To assemble, scoop a portion of the sticky rice onto a serving plate, forming a neat mound. Arrange the sliced mangoes next to the rice on the plate. Drizzle additional coconut sauce (from the remaining sauce, if any, or a fresh batch if preferred) over both the rice and the mango slices. Sprinkle with toasted sesame seeds for garnish. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Mango Sticky Rice
For the Sticky Rice
- 1 cup sweet glutinous rice
For the Coconut Sauce
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Assembly and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- 1
Pour the sweet glutinous rice into a large bowl. Add enough water to cover the rice. Rinse the rice thoroughly by hand, agitating it in the water. Drain the cloudy water from the bowl. Repeat this rinsing and draining process several times until the water runs clearer, about 3-4 times.
⏱️ 5 min - 2
Cover the rinsed rice with fresh water and let it soak for at least 3 hours, or preferably overnight (up to 12 hours).
⏱️ 180 min - 3
After soaking, drain the rice completely through a fine-mesh sieve. Ensure all excess water is removed.
⏱️ 2 min - 4
Fill a pot with about 2 inches of water and bring it to a boil. Place the drained rice into a bamboo steamer basket. Set the bamboo steamer basket over the pot of boiling water, ensuring the water does not touch the bottom of the steamer. Cover the steamer with a lid.
⏱️ 3 min - 5
Steam the rice for 20 minutes, or until the grains are tender and translucent.
⏱️ 20 min - 6
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 and salt are fully dissolved. Do not boil. Remove from heat and set aside.
⏱️ 5 min - 7
Carefully transfer the hot steamed rice from the steamer into a glass dish (such as a pie plate or shallow bowl). Use a spatula to gently fluff the rice, separating the grains.
⏱️ 2 min - 8
Pour the prepared coconut sauce evenly over the hot fluffed rice in the glass dish. Gently fold the rice to ensure all grains are coated with the sauce. Cover the dish tightly with plastic wrap.
⏱️ 3 min - 9
Let the rice sit, covered, for 20 minutes to allow it to fully absorb the coconut sauce. The rice should become glossy and sticky.
⏱️ 20 min - 10
While the rice is absorbing the sauce, prepare the mangoes. Peel both mangoes. On a cutting board, slice the mango flesh away from the pit. You can either make cross-cuts in the mango halves and then scoop out the flesh, or simply slice the flesh into desired pieces.
⏱️ 5 min - 11
To assemble, scoop a portion of the sticky rice onto a serving plate, forming a neat mound. Arrange the sliced mangoes next to the rice on the plate. Drizzle additional coconut sauce (from the remaining sauce, if any, or a fresh batch if preferred) over both the rice and the mango slices. Sprinkle with toasted sesame seeds for garnish. Serve immediately.
⏱️ 5 min