Mango Sticky Rice Recipe
A classic Thai dessert, easy to make Mango Sticky Rice is rich and sweet.
Servings: 7
Calories: 350kcal
Cost: $10
Equipment
- steamer basket
- saucepan
- bowl
Ingredients
- 2 cups sweet rice glutinous, Botan Calrose
- Water for rinsing, soaking, steaming
- 1 cup coconut milk
- ½ cup cane sugar
- ¼ teaspoon kosher salt
- ¼ cup unsweetened coconut cream plus more for garnishing
- 2 large mangos peeled and cut into slices
Instructions
- In a medium bowl, rinse the rice with cold water in a bowl multiple times until the water becomes clear and not cloudy or milky. Pro Tip* I did this about 10 times over 10 minutes. Each minute, fill the bowl with cold water, stir the rice with your hands for the minute, then drain. Repeat 9 more times.
- Once rinsed, drain the rice and then cover with cold water about 1” over the rice and let soak for at least 4 hours.
- Drain the soaked rice using a colander with a fine mesh that will fit in a pot to steam the rice in. If your colander holes are too large you can line it with cheesecloth.
- Bring a large pot with about 3-4 cups of water to a boil, then reduce heat to medium/medium high to keep rolling boil.
- Place the soaked rice filled colander inside a steamer insert and place the steamer insert into the pot of boiling water. Cover with a large piece of foil and cook for 15 minutes. The water should not touch the colander with the rice in it. Pro Tip: It is recommended to cover with foil as some pot lids have a small hole to vent steam. This rice will only come together if all the steam is kept inside.
- Gently stir the rice using a fork and continue cooking for about 20 minutes, you’ll want to taste the rice after 20-25 minutes to make sure it is cooked. STEAM IS VERY HOT!!! Please use caution when opening the foil cover to fluff / mix the rice after 20 minutes of cooking.Note: The rice might seem to still be a bit “chewy” after 20 minutes, yet as some stoves vary with cooking temperatures, this is why it is recommended to taste the rice after 20 minutes.
- Once cooked, remove from the heat and fluff with forks and let rest covered for about 5 minutes.
- While the rice is steaming, in a small saucepan combine coconut milk, sugar and salt and cook over medium heat until sugar dissolves. Set this aside until rice is ready.
- Put the rice in a serving bowl and stir in the coconut milk mixture and let this absorb at least 10-15 minutes.
- When ready to serve, stir in the coconut cream.
- Serve warm or room temperature with sliced mango.
- Optional garnish white and black sesame seeds and extra coconut cream.
Nutrition
Calories: 350kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 88mg | Potassium: 233mg | Fiber: 2g | Sugar: 22g | Vitamin A: 640IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 2mg