Mango Sticky Rice

A beloved Thai classic, mango sticky rice pairs steamed glutinous rice with creamy sweet-salty coconut milk. Ripe mango slices finish the bowl, turning simple pantry staples into a cool, fragrant dessert.

Serves 4

Estimate for one serving

• 520 cal
• 6.5g protein
• 92g carbs
• 16g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups glutinous rice (sticky rice)
• 1 3/4 cups coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 2 large (about 1 1/2 lbs total) ripe mangoes
• 1 tbsp toasted sesame seeds or mung beans

Instructions

1. 1Rinse the glutinous rice in cold water 3-4 times until the water runs mostly clear. Soak the rice in fresh cold water for at least 4 hours or overnight (this is essential for the classic texture).
2. 2Drain the soaked rice well in a fine-mesh strainer.
3. 3Set up a steamer: bring a few inches of water to a boil in a wok or pot. Line a steamer basket with cheesecloth or banana leaves and spread the drained rice evenly inside.
4. 4Steam the rice over medium-high heat for 20-25 minutes until tender and translucent. Do not stir during steaming.
5. 5While the rice steams, combine coconut milk, sugar, and salt in a small saucepan. Heat gently over medium heat, stirring until the sugar dissolves. Remove from heat.
6. 6When the rice is done steaming, transfer it to a large bowl. Immediately pour the warm coconut-sugar mixture over the hot rice. Stir gently to combine, then cover the bowl with a plate or lid and let it sit for 20-30 minutes so the rice absorbs the liquid and becomes sticky and glossy.
7. 7Prepare the coconut sauce: in the same saucepan, combine the remaining coconut milk, remaining sugar (about 2 1/2 Tbsp), and salt. Simmer gently for 3-4 minutes until slightly thickened. Set aside to cool; it will thicken more as it cools.
8. 8Peel the mangoes and slice the flesh away from the pit into thin, attractive slices.
9. 9To serve, scoop a portion of the coconut sticky rice onto each plate or into bowls. Arrange the mango slices beside or over the rice. Drizzle with a spoonful of the reserved coconut sauce and sprinkle with toasted sesame seeds or mung beans.
10. 10This dish can be made ahead: store the rice and sauce separately in the fridge for up to 1 day; gently reheat before serving.