Mango Sticky Rice

Sweet coconut rice with sliced mango on the side - the Thai dessert you've probably had at a restaurant and thought was harder to make than it is. Five ingredients, one small saucepan, and the only real work is slicing the mango.

Course Side

Cuisine Thai

Prep Time 15

Cook Time 5

Soaking time 20

Total Time 40

Servings

Calories 487kcal

Author Kylee Ayotte

Ingredients

1 cup glutinous rice or jasmine, uncooked
13.5 oz coconut milk canned
½ cup sugar
¼ teaspoon salt
1 mango sliced
sesame seeds for sprinkling (optional)

Instructions

Get prepped. Slice 1 mango. Measure the coconut milk, sugar, and salt.
Cook the rice. Cook 1 cup glutinous rice (or Jasmine rice) according to package directions. A rice cooker is easiest, but the stovetop works fine.

Check out my post for how to cook rice.

Make the coconut sauce. Combine 13.5 oz coconut milk, ½ cup sugar, and ¼ teaspoon salt in a small saucepan over high heat. Bring to a boil and stir constantly for 3 minutes, until the sugar fully dissolves and the sauce thickens slightly.
Soak the rice. Take the saucepan off the heat and stir in the cooked rice. Mix until every grain is coated. Cover and let it sit for 15-20 minutes - the rice will drink up most of the sauce and turn glossy and sticky.
Serve. Spoon the rice into bowls with sliced mango alongside. Sprinkle with sesame seeds if you want.

Toast the sesame seeds for more flavor. 30 seconds in a dry pan over medium heat. They go from golden to burnt fast, so don't wander off.

Notes

Use glutinous rice if you can find it. Jasmine rice works too, but glutinous rice gives the most classic sticky texture.
Stir the coconut sauce constantly. Coconut milk can scorch if it sits too long over high heat.
Let the rice rest. This is when it soaks up all that sweet coconut sauce, so do not rush it.
Serve it fresh. The texture is best warm or at room temperature.
Store the rice and mango separately. Nobody needs sad fridge mango getting weird in the rice.

Nutrition