Mango Sticky Rice
A classic Thai dessert made with tender glutinous rice soaked in sweet coconut milk, served with fresh ripe mango slices and finished with a drizzle of creamy coconut sauce.
Ingredients
Scale
- 1 cup glutinous rice, uncooked
- 400 milliliters full fat coconut milk
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 large ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour.
- Drain the soaked rice and place it in a lined steamer basket.
- Steam the rice over gently simmering water for 20 to 25 minutes until tender and translucent.
- In a small saucepan, gently heat the coconut milk, sugar, and salt over low heat until the sugar dissolves. Do not let it boil.
- Pour about three quarters of the warm coconut mixture over the hot steamed rice. Stir gently to combine and let sit for 10 minutes to absorb.
- Reserve the remaining coconut mixture for serving.
- To serve, place a portion of sticky rice on a plate, arrange sliced mango beside it, drizzle with the reserved coconut sauce, and sprinkle with toasted sesame seeds if desired.
Notes
- Soaking the rice ensures even cooking and the proper sticky texture.
- Use ripe but firm mangoes for best sweetness and clean slices.
- Reheat leftover rice gently with a splash of coconut milk to restore softness.
- Best enjoyed slightly warm or at room temperature.
Find it online: https://tastyze.com/mango-sticky-rice/