Mango Sticky Rice
Mango Sticky Rice
Ingredients
For the Sticky Rice
- 2 cups sweet glutinous rice, rinsed until water runs clear
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
Instructions
- 1
Place the rinsed glutinous rice in a large bowl and cover with cold water by several inches. Soak the rice for at least 4 hours, or preferably overnight. Drain the rice thoroughly in a colander before cooking.
- 2
Set up a steamer: bring water to a boil in the bottom pot of a steamer. Line the steamer basket with cheesecloth or a clean kitchen towel. Spread the drained rice evenly in the lined steamer basket. Steam the rice over the boiling water for 20 to 25 minutes, or until the grains are tender, translucent, and slightly sticky.
⏱️ 25 min•🌡️ 212
- 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 are completely dissolved. Do not bring the sauce to a boil. Remove the saucepan from the heat.
⏱️ 5 min
- 4
Once the rice is cooked, immediately transfer the hot steamed rice to a large mixing bowl. Pour 1 1/4 cups of the warm coconut sauce over the rice. Reserve the remaining 1/4 cup of sauce for drizzling later. Gently fold the rice and sauce together until well combined. Cover the bowl tightly with plastic wrap or a lid and let it sit for 15 to 20 minutes, allowing the rice to absorb all the sauce and become rich and creamy.
⏱️ 20 min
- 5
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice the mango cheeks away from the pit, then score the flesh in a crosshatch pattern before scooping out the cubes, or simply slice into thin strips.
⏱️ 5 min
- 6
To serve, scoop a portion of the warm mango sticky rice onto individual plates. Arrange the fresh mango slices alongside. Drizzle with the reserved coconut sauce and sprinkle with toasted sesame seeds, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sticky Rice
Ingredients
For the Sticky Rice
- 2 cups sweet glutinous rice, rinsed until water runs clear
For the Coconut Sauce
- 1 1/2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
Instructions
- 1
Place the rinsed glutinous rice in a large bowl and cover with cold water by several inches. Soak the rice for at least 4 hours, or preferably overnight. Drain the rice thoroughly in a colander before cooking.
- 2
Set up a steamer: bring water to a boil in the bottom pot of a steamer. Line the steamer basket with cheesecloth or a clean kitchen towel. Spread the drained rice evenly in the lined steamer basket. Steam the rice over the boiling water for 20 to 25 minutes, or until the grains are tender, translucent, and slightly sticky.
⏱️ 25 min•🌡️ 212 - 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 are completely dissolved. Do not bring the sauce to a boil. Remove the saucepan from the heat.
⏱️ 5 min - 4
Once the rice is cooked, immediately transfer the hot steamed rice to a large mixing bowl. Pour 1 1/4 cups of the warm coconut sauce over the rice. Reserve the remaining 1/4 cup of sauce for drizzling later. Gently fold the rice and sauce together until well combined. Cover the bowl tightly with plastic wrap or a lid and let it sit for 15 to 20 minutes, allowing the rice to absorb all the sauce and become rich and creamy.
⏱️ 20 min - 5
While the rice is resting, peel and slice the ripe mangoes. For best presentation, slice the mango cheeks away from the pit, then score the flesh in a crosshatch pattern before scooping out the cubes, or simply slice into thin strips.
⏱️ 5 min - 6
To serve, scoop a portion of the warm mango sticky rice onto individual plates. Arrange the fresh mango slices alongside. Drizzle with the reserved coconut sauce and sprinkle with toasted sesame seeds, if desired.
⏱️ 2 min