A classic Thai dessert, easy to make Mango Sticky Rice is rich and sweet.
Cuisine: asian, thai
Keyword: Mango sticky rice, sticky rice
2cupssweet riceglutinous, Botan Calrose
Waterfor rinsing, soaking, steaming
¼cupunsweetened coconut creamplus more for garnishing
2large mangospeeled and cut into slices
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.