30-Minute Mango Sticky Rice Simplified

Thailand’s beloved khao niao mamuang pairs warm coconut-scented sticky rice with cool slices of ripe mango. This simplified take steams glutinous rice quickly, then folds in sweetened coconut milk and a sprinkle of toasted sesame for a silky, fragrant finish.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 58g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 cup glutinous rice
• 1 cup canned coconut milk
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 2 ripe mangoes
• 1 tsp toasted sesame seeds
• 1 1/4 cups water

Instructions

1. 1Rinse the glutinous rice under cold water until the water runs mostly clear, then drain well in a fine-mesh sieve.
2. 2Combine the rinsed rice and water in a medium saucepan, bring to a boil over high heat, then immediately reduce to the lowest simmer and cover tightly.
3. 3Cook undisturbed for twelve to fifteen minutes until the liquid is absorbed and the grains are tender and sticky when pressed.
4. 4While the rice cooks, warm the coconut milk, coconut sugar, and salt in a small saucepan over medium-low heat, stirring until the sugar dissolves and the mixture is smooth and fragrant, three minutes; do not boil hard.
5. 5Remove the rice from heat and let it steam covered for five more minutes, then fluff gently with a fork or rice paddle.
6. 6Pour three-quarters of the warm sweetened coconut milk over the hot rice and fold gently until every grain is glossy and coated; reserve the rest for drizzling.
7. 7Peel the mangoes and slice the flesh into neat strips or cubes, arranging them attractively beside or on top of the rice.
8. 8Spoon the sticky rice into shallow bowls, top with mango, drizzle the remaining coconut sauce, and finish with a sprinkle of toasted sesame seeds.
9. 9Serve warm or at room temperature for the classic Thai street-dessert experience simplified for a weeknight.
10. 10Any leftover rice can be refrigerated and gently reheated with a splash of coconut milk the next day.