Thai Mango Sticky Rice (Print Version)

Sweet mango paired with creamy coconut-infused sticky rice creates a delightful harmony of flavors and textures.

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# How to Make:

01 - Rinse glutinous rice under cold water until clear. Soak in water for at least 4 hours or overnight.
02 - Drain soaked rice and steam in a cheesecloth-lined basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a small saucepan. Gently heat over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer steamed rice to a bowl. Pour in three-quarters of the coconut sauce and stir gently to coat. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice the ripe mangoes.
06 - Serve sticky rice alongside mango slices. Drizzle with remaining coconut sauce and garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Advice:

01 -
  • The rice becomes impossibly creamy without any dairy, just coconut milk and a little patience.
  • Ripe mango brings bright sweetness that balances the rich, salty-sweet sauce perfectly.
  • Its naturally gluten-free and vegetarian, so nearly everyone at the table can enjoy it.
  • You can prep the rice ahead and assemble individual servings in minutes when guests arrive.
02 -
  • Do not skip soaking the rice; I tried it once and ended up with hard, unevenly cooked grains that no amount of steaming could fix.
  • Reserve some coconut sauce before mixing it into the rice so you have enough for drizzling at the end.
  • Serve this dessert at room temperature or slightly warm; refrigerating the assembled dish turns the rice hard and chalky.
03 -
  • Stir the coconut sauce gently and watch the heat; boiling it can cause the fat to separate and the sauce to turn grainy.
  • If your rice seems dry after soaking in the sauce, fold in an extra tablespoon or two of coconut milk until it looks glossy and creamy.
  • Use a sharp knife to slice mango cleanly; a dull blade will mash the soft flesh and make your presentation look messy.
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