Description
Indulge in the tropical flavors of Thailand with this delicious Mango Sticky Rice. Sweet and creamy coconut sticky rice is paired with ripe mango slices for a dessert that will transport you to paradise.
Ingredients
Scale
Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups water
Coconut Sauce:
- 1 1/2 cups canned coconut milk (full fat)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Additional:
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
- Rinse and Soak Rice: Rinse the sticky rice several times until the water runs clear. Soak the rice in water for at least 1 hour (or overnight for best results), then drain.
- Cook Rice: In a saucepan or steamer, combine the soaked rice with 1 1/2 cups water. Steam or cook over low heat, covered, for 20–25 minutes or until the rice is tender and sticky.
- Prepare Coconut Sauce: In another saucepan, combine the coconut milk, sugar, and salt. Heat over medium (do not boil), stirring until the sugar dissolves completely. Remove from heat.
- Combine and Serve: Once the sticky rice is done, transfer it to a large bowl and gently stir in 1 cup of the warm coconut sauce. Let it sit for 15–20 minutes to absorb the liquid. To serve, spoon the sticky rice onto plates and top with mango slices. Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds or mung beans, if using. Serve warm or at room temperature.
Notes
- Use Thai sweet rice or glutinous rice for authentic texture.
- For extra creaminess, reserve a few tablespoons of thick coconut cream from the top of the can for drizzling.
- Prep Time: 10 minutes (plus 1 hour soaking time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 22g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
