Classic Mango Sticky Rice
Classic Mango Sticky Rice
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, rinsed thoroughly and soaked in cold water for at least 2 hours or overnight
- 1 1/2 cups water
For the Coconut Sauce
- 1 1/2 cups coconut milk, full-fat
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 fresh mangoes, ripe, peeled, and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- mint leaves, for garnish (optional)
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 cold water by at least 2 inches. Soak for a minimum of 2 hours, or preferably overnight. Drain the soaked rice well before cooking.
⏱️ 5 min
- 2
Prepare your steamer: Bring water to a boil in the bottom of a steamer pot. Place the drained glutinous rice in a steamer basket lined with cheesecloth or a perforated steaming tray. Steam the rice for 20-25 minutes, or until it is tender and translucent. Alternatively, cook in a rice cooker with 1 1/2 cups of water.
⏱️ 25 min
- 3
While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine the 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
- 4
Once the rice is cooked, transfer it to a large bowl. Pour about 1 1/4 cups of the warm coconut sauce over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl and let it sit for at least 15 minutes to allow the rice to absorb the sauce and become sticky and flavorful.
⏱️ 15 min
- 5
While the rice is resting, peel and slice the fresh mangoes. For best presentation, slice the mango cheeks off the pit, then score the flesh in a crosshatch pattern before scooping out the cubes, or simply slice into elegant strips.
⏱️ 5 min
- 6
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange the sliced mango alongside. Drizzle with the remaining coconut sauce (about 1/4 cup) and sprinkle with toasted sesame seeds and a few mint leaves, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Mango Sticky Rice
Ingredients
For the Sticky Rice
- 2 cups glutinous rice, rinsed thoroughly and soaked in cold water for at least 2 hours or overnight
- 1 1/2 cups water
For the Coconut Sauce
- 1 1/2 cups coconut milk, full-fat
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
For Serving
- 2 fresh mangoes, ripe, peeled, and sliced
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- mint leaves, for garnish (optional)
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 cold water by at least 2 inches. Soak for a minimum of 2 hours, or preferably overnight. Drain the soaked rice well before cooking.
⏱️ 5 min - 2
Prepare your steamer: Bring water to a boil in the bottom of a steamer pot. Place the drained glutinous rice in a steamer basket lined with cheesecloth or a perforated steaming tray. Steam the rice for 20-25 minutes, or until it is tender and translucent. Alternatively, cook in a rice cooker with 1 1/2 cups of water.
⏱️ 25 min - 3
While the rice is steaming, prepare the coconut sauce. In a medium saucepan, combine the 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 - 4
Once the rice is cooked, transfer it to a large bowl. Pour about 1 1/4 cups of the warm coconut sauce over the hot rice. Stir gently to combine, ensuring all the rice is coated. Cover the bowl and let it sit for at least 15 minutes to allow the rice to absorb the sauce and become sticky and flavorful.
⏱️ 15 min - 5
While the rice is resting, peel and slice the fresh mangoes. For best presentation, slice the mango cheeks off the pit, then score the flesh in a crosshatch pattern before scooping out the cubes, or simply slice into elegant strips.
⏱️ 5 min - 6
To serve, scoop a portion of the warm sticky rice onto a plate. Arrange the sliced mango alongside. Drizzle with the remaining coconut sauce (about 1/4 cup) and sprinkle with toasted sesame seeds and a few mint leaves, if desired. Serve immediately.
⏱️ 1 min