Thai Mango Sticky Rice
Chewy steamed glutinous rice soaked in sweet coconut sauce and served with slices of ripe mango.
Equipment
- Steamer
- Medium saucepan
- Cheesecloth or parchment paper
Ingredients
Main Ingredients
- 1 cup glutinous rice also called sweet rice, not long grain
- 1 can full fat coconut milk 13.5 ounce can, stirred well
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 ripe mangoes peeled and sliced
- 1 tbsp toasted sesame seeds optional, for garnish
Instructions
Cooking
- Soak. Rinse the rice, cover with cold water, and soak at least 2 hours or overnight, then drain.
- Steam. Steam the rice in a lined steamer for 20 to 30 minutes until tender and glossy.
- Warm. Heat the coconut milk with the sugar and salt over low heat until the sugar dissolves. Do not boil.
- Combine. Stir about two thirds of the coconut mixture into the hot rice, cover, and rest 10 minutes.
- Serve. Mound the rice on plates, add the sliced mango, drizzle with the remaining sauce, and sprinkle with sesame seeds.
Notes
Substitutions: Use thawed frozen mango if fresh fruit is out of season.
Tips: Keep the coconut mixture below a boil so it stays smooth.
Storage: Refrigerate rice and sauce separately for up to 3 days and reheat the rice once.
Nutrition does not include the optional sesame seeds.