Mango Sticky Rice

Prep Time 4

Cook Time 30

Cool Time 15

Total Time 4 45

Course Dessert

Cuisine Asian

Servings 4

Wash the glutinous rice multiple times in cold water until the water is clear. This helps remove excess starch and ensures even cooking.
Let the rice soak in cold water for at least 4 hours or overnight. This is a crucial step to achieve the ideal texture.
Fully drain the soaked rice before steaming to remove excess water.
Add about 2 inches of water to a large pot or wok. Make sure the water stays below the steaming basket to keep the rice from getting submerged.
Warm the water over medium heat until it begins to gently simmer.
Place cheesecloth or banana leaves in the steaming basket to keep the rice from sticking.
Evenly spread the drained sticky rice inside the steamer without pressing it down. Proper airflow is essential for even cooking.
Cover the basket with a lid or a clean kitchen towel to lock in the steam.
Steam for 25-30 minutes, flipping the rice halfway through the cooking time: After 15 minutes, carefully flip or stir the rice with a spatula to promote even cooking. Keep steaming for an additional 10-15 minutes until the rice becomes tender, translucent, and sticky.

While the rice is steaming, warm 1 1/4 cups of coconut milk, 1/3 cup of sugar, and 1/2 teaspoon of salt in a saucepan over low heat.
Stir the mixture until the sugar dissolves, making sure it doesn't come to a boil—just warm it gently.
After the sticky rice is cooked, transfer it to a bowl.
Slowly pour the warm coconut mixture over the rice, gently folding it in. Cover the bowl and let it rest for 15-20 minutes to allow the flavors to absorb.

In a small saucepan, warm 1/2 cup of coconut milk, 2 tablespoons of sugar, and 1/4 teaspoon of salt over low heat.
For a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water, then stir it into the mixture. Let it simmer for 1-2 minutes until it slightly thickens.
Spoon a serving of sticky rice onto a plate.
Place fresh mango slices next to the sticky rice on the plate.
Drizzle the coconut sauce over the rice and garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes, if preferred.

Opt for Thai glutinous rice, as other rice varieties won't provide the same chewy texture.
Make sure to soak the rice, don't skip this step – this step ensures it cooks evenly.
Select ripe, sweet mango varieties such as Ataulfo or Nam Dok Mai for the most flavorful result.
Steaming yields the best results—it's best to avoid boiling sticky rice in water.

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Keyword Fruit, Mango