Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: glutinous rice 300 g; coconut milk 300 ml; sugar 60 g; salt 0.5 tsp; ripe mango 2 piece; sesame seeds optional 1 tsp

Quick answer

Active time: 45 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

This Thai dessert starts the night before, since the glutinous rice needs at least six hours of soaking and ideally a full night.

Hot from the steamer, the rice gets warm coconut milk with sugar and salt poured over and sits covered until the grains soak it up, sweet with a little saltiness. Ripe mango is sliced just before serving and laid alongside.

Ingredients

servings

IngredientAmount

ripe mango2 piece

sesame seeds optional

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Instructions

6 steps

1

Rinse 300g glutinous rice several times until the water runs mostly clear, then cover it with plenty of fresh water.

Soak for at least 6 hours, or overnight if possible, so the grains hydrate evenly before steaming.
2

Drain the soaked rice in a sieve for about 10 minutes so it is wet but not dripping.

Spread it in the steamer in an even layer, then steam over strong heat for 20 to 25 minutes until the center feels tender.
3

Combine 300ml coconut milk, 60g sugar, and 0.5 tsp salt in a small saucepan.

Stir over medium-low heat until the sugar dissolves, and turn off the heat as soon as small bubbles appear around the edge.
4

Pour two-thirds of the warm coconut sauce over the hot rice and fold gently with a spatula.

Cover and rest for 10 to 15 minutes, turning it once midway so the grains absorb the sauce evenly.
5

Warm the remaining sauce over low heat for 1 to 2 minutes, just to keep it pourable.

Peel 2 ripe mangoes, slice around the pits into thick pieces, and handle them gently so the juicy flesh stays neat.
6

Spoon the coconut rice into serving bowls and arrange the mango slices neatly beside it.

Drizzle the remaining sauce over the rice, sprinkle with 1 tsp sesame seeds if using, and serve while the rice is still warm.