Thai Sticky Rice with Mango
Sticky rice with mango relies on the balance between sweet, coconut-infused grains and the sharp acidity of ripe fruit. The secret is steaming the rice until firm, then soaking it in warm, salted coconut milk until it swells and absorbs the liquid completely.
- Difficulty
- Intermediate
- Total time
- 3 hr 30 min
- Hands-on
- 20 min
- Serves
- 4
Ingredients
- 1.5 cups Thai glutinous rice (sticky rice)
- 1 cup full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp sea salt
- 2 ripe yellow mangoes, peeled and sliced
- 1 tsp toasted sesame seeds (optional)
Step by step
Soak the rice
Rinse the rice until the water runs clear. Cover with cold water by two inches and set aside for 3 hours.
Steam the rice
Line your steamer with cheesecloth. Drain the rice, spread it out, and steam over boiling water for 25 minutes. It should be translucent and firm to the bite.
Prepare the coconut base
In a small saucepan, bring the coconut milk, sugar, and salt to a simmer over medium heat. Stir only until the sugar dissolves.
Combine
Transfer the hot rice into a bowl. Pour three-quarters of the coconut mixture over the rice. Cover tightly with a lid or plate and let sit for 30 minutes.
Serve
Fluff the rice with a fork. Divide among plates, place mango slices alongside, and drizzle with the remaining coconut mixture.
Questions people ask
Can I use regular long-grain rice?
No. Glutinous rice contains different starches that provide the necessary elasticity. Standard rice will not hold together.
Tips
- Use a glass or ceramic bowl for the soaking stage to keep the temperature stable.
- If the rice looks dry after the first 30 minutes, add a splash of the remaining coconut milk—don't over-soak or it will lose its chew.
- Mangoes should yield slightly to thumb pressure but remain firm enough to slice cleanly.
Variations
- Salty Crunch: Top with toasted mung beans instead of sesame seeds for a traditional, brittle contrast.