Description
Heart-warming sticky rice, sweet coconut sauce and luscious mango! Love rice pudding? You’ll love Mango Sticky Rice more!
Ingredients
Scale
- 1 c. raw Thai Sweet Rice
- 1 (13.5 oz) can Chaokoh Coconut Milkor coconut milk of your choice
- 1 c. sugar
- 1/4 tsp. salt
- 2 Ataulfo mangos, or Thai yellow, ripe mangos, if you are lucky enough to find them, sliced into strips
or coconut milk of your choiceInstructions
- Rinse the rice until the water runs clear.
- Soak your rice in a container of choice with at least a few inches of space of water above it, since it will soak up some of the water, for at least four hours or up to overnight.
- Drain your rice.
- Steam your rice using your preferred method, whether it’s a Thai Sticky Rice Steamer or using the splatter guard method like I do.
- If you try that method, fill a saute pan, or pot with water until it’s about three inches below the top of the pot.
- Then place the splatter guard on top of the pot and spread out the rice in a thin layer.
- Place another pot or bowl on top of the splatter guard so it covers the rice, but doesn’t touch it.
- Let the rice cook for about 20 minutes or so, and then flip it over in sections, and let the other side cook for about 10 minutes. I like to taste it to see if it’s reached the soft, sticky texture.
- While the rice is cooking, start on the coconut sauce you’ll mix into the rice.
- Place the coconut milk, sugar and salt in a small pot, and bring to a boil, stirring off and on for about 5 minutes just until the sugar is dissolved, and then take it off the heat.
- Once the rice is cooked, place it in a bowl or dish of your choice.
- Pour some of the coconut sauce into your sticky rice, and stir until it’s well mixed, and all the rice is covered with sauce, and there are little puddles of sauce. You wont use all the coconut sauce, save about 1/2 cup of it or more to pour on top of each serving.
- Put a cloth over the top of the rice, and let it rest for about 30 minutes to let the rice absorb the coconut sauce.
- Peel the mango. I like to use a vegetable peeler, or paring knife.
- To cut the mango, I like to stand it up with the stem at the top, and then start to cut about an inch off from the stem on both sides to avoid the pit. Then cut those sides into thin slices.
- Place the sticky rice, and mango on a plate and drizzle the leftover coconut sauce over the rice and mango to your heart’s delight.
- Enjoy!
or using the splatter guard method like I do.Notes
The only rice you can use to make Thai sticky rice is called Thai sweet rice or glutinous rice. If you use normal rice it wont be sticky.
If you have leftover coconut sauce, I’ve had students say they love to put it in their coffee! Or on ice cream!
Hey dear! I hope you love this Mango Sticky Rice Recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Happy Thai Cooking!
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 4