Mango Sticky Rice
Quick answer
Mango sticky rice is Thailand's most beloved dessert, built on nothing more than three ingredients - glutinous rice, coconut milk, and ripe mango - yet delivering a compl...
What makes this special
- Glutinous rice soaked in sweetened coconut milk sits beneath sliced ripe mango in Mango Sticky Rice.
- Sticky rice soaked 6+ hours then steamed for maximum chew
- Two-thirds of coconut milk absorbed into rice before serving
Key ingredients
Core cooking flow
- 1 Rinse 300g glutinous rice several times until the water runs mostly clear, t...
- 2 Drain the soaked rice in a sieve for about 10 minutes so it is wet but not dripping.
- 3 Combine 300ml coconut milk, 60g sugar, and 0.5 tsp salt in a small saucepan.
Mango sticky rice is Thailand's most beloved dessert, built on nothing more than three ingredients - glutinous rice, coconut milk, and ripe mango - yet delivering a complexity that belies its simplicity. The rice is steamed, then soaked in warm coconut milk sweetened with sugar and tempered with a pinch of salt, which keeps the dish from being one-dimensionally sweet. Slices of ripe mango, ideally the fragrant Nam Dok Mai variety, are laid alongside the warm rice. A drizzle of thickened coconut cream on top ties everything together, and a scattering of toasted mung beans or sesame seeds adds a final nutty note. The dish is at its peak between April and June when mangoes are at their sweetest.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Step
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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