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Mango Sticky Rice Recipe

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★★★★★

4.6 from 111 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet, tender glutinous rice cooked in creamy coconut milk, served alongside ripe, juicy mango slices and drizzled with a luscious coconut cream sauce. This recipe offers a simple, shortcut approach using a rice cooker to achieve perfectly sticky rice without soaking or steaming, making it easy to prepare this traditional treat at home.

Ingredients

Scale

Sticky Rice

  • 1 1/4 cups Glutinous (Sweet) Rice
  • 1/2 cup Full-Fat Canned Coconut Milk (divided from 14-ounce can)
  • 1 cup Water
  • 1/4 cup Sugar (divided)
  • 1/4 to 1/2 teaspoon Salt

Coconut Cream Sauce

  • Remaining heaping 1 cup Full-Fat Canned Coconut Milk (from the same 14-ounce can)
  • 1/4 cup Sugar
  • 1/2 teaspoon Cornstarch

Toppings

  • 2 ripe Mangoes (peeled and sliced)
  • Sesame Seeds (optional, for garnish)

Instructions

  1. Rinse the rice: Place the glutinous rice in a bowl and rinse it 6 to 7 times under cold water until the water runs clear, not milky. Drain well. This step removes excess starch, ensuring the rice cooks to a perfect sticky texture.
  2. Cook the rice: Transfer the rinsed rice to a rice cooker. Add 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook according to the rice cooker instructions until most of the liquid is absorbed and the rice is tender but not overcooked. This method skips traditional soaking and steaming but achieves similar results.
  3. Prepare the coconut cream sauce: In a saucepan, gently heat the remaining 1 cup coconut milk and 1/4 cup sugar over medium heat until it starts to bubble. Whisk in 1/2 teaspoon cornstarch to thicken the sauce slightly, stirring continuously for a smooth consistency. Remove from heat and allow to cool.
  4. Slice the mangoes: Peel the mangoes and carefully slice along the center seed. Lay each half flat and cut into thin slices suitable for plating.
  5. Assemble the dish: Place a serving of the sticky rice on a plate or bowl. Drizzle generously with the coconut cream sauce. Arrange the sliced mangoes beside the rice. Optionally, sprinkle with sesame seeds for a subtle nutty flavor and added texture.
  6. Serve: Enjoy the mango sticky rice warm or cold. For best flavor and texture, serve immediately before the coconut cream seeps too deeply into the rice.

Notes

  • For best results, use glutinous (sweet) rice specifically, as regular rice will not yield the same sticky texture.
  • If you prefer a richer flavor, adjust the coconut milk quantity according to taste.
  • The cornstarch in the coconut cream sauce helps achieve a thicker, more luscious consistency; do not skip this step.
  • Although traditional recipes call for soaking and steaming the rice, this shortcut using a rice cooker is quicker and still delicious.
  • Serve immediately to prevent the rice from becoming overly saturated with the sauce.
  • Sesame seeds are optional and add a nice crunch, but the dish is excellent without them.

Keywords: Mango Sticky Rice, Thai Dessert, Coconut Rice, Glutinous Rice, Mango Dessert, Coconut Cream Sauce

Find it online: https://kitchenbyclara.com/mango-sticky-rice-recipe/