Thai Mango Sticky Rice Recipe
Introduction
Thai Mango Sticky Rice is a beloved dessert that combines sweet, chewy glutinous rice with rich coconut milk and fresh, juicy mango. This simple yet flavorful dish is perfect for a refreshing treat or a special occasion.
Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 cup coconut milk
- 2 tablespoons sugar
- 2 ripe mangoes, peeled and sliced
Instructions
- Step 1: Rinse the glutinous rice thoroughly and soak it in water for at least 3 hours or overnight for best results.
- Step 2: Drain the rice and steam it in a bamboo steamer or a steaming basket lined with cheesecloth for about 20-25 minutes until tender and sticky.
- Step 3: While the rice is steaming, combine the coconut milk and sugar in a small saucepan and heat gently until the sugar dissolves. Do not boil.
- Step 4: Once the rice is cooked, transfer it to a bowl and pour most of the sweetened coconut milk over it. Stir gently and let it absorb for about 15-20 minutes.
- Step 5: Serve the sticky rice with fresh mango slices and drizzle with the remaining coconut milk on top.
Tips & Variations
- If glutinous rice is unavailable, try short-grain sushi rice as a substitute, though the texture will differ slightly.
- For extra flavor, sprinkle toasted sesame seeds or mung beans over the finished dish.
- Use ripe, fragrant mangoes like Ataulfo or Nam Dok Mai for the best sweetness and aroma.
Storage
Store leftover sticky rice and coconut milk separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice by steaming or microwaving with a little water to restore moisture. Fresh mango is best served fresh and should be stored separately to avoid softening.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sticky rice without a steamer?
Yes, you can cook glutinous rice on the stove by simmering it in a covered pot with a small amount of water, stirring gently to prevent sticking, but steaming yields the best texture.
Is Thai Mango Sticky Rice vegan?
This recipe is vegan-friendly as it uses coconut milk instead of dairy, making it suitable for those following a plant-based diet.
PrintThai Mango Sticky Rice Recipe
Traditional Thai Mango Sticky Rice is a beloved dessert featuring sweet glutinous rice cooked to perfect tenderness, combined with rich coconut milk and ripe, juicy mango slices. This simple yet flavorful dish offers a delightful balance of creamy, sweet, and fruity tastes that is a favorite across Thailand and around the world.
- Prep Time: 10 mins (plus 4 hours soaking)
- Cook Time: 25 mins
- Total Time: 4 hours 35 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Rice and Coconut Milk Mixture
- 1 cup glutinous rice (sticky rice)
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
Fruit
- 2 ripe mangoes, peeled and sliced
Instructions
- Prepare the Sticky Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in water for at least 4 hours or overnight for best results, then drain.
- Cook the Rice: Steam the soaked rice in a steamer basket lined with cheesecloth or a clean kitchen towel for about 20-25 minutes, or until the grains are tender and fully cooked. Avoid boiling; steaming preserves the sticky texture.
- Make Coconut Sauce: While the rice is cooking, combine the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely. Do not let it boil. Remove from heat once smooth.
- Combine Rice and Coconut Milk: Transfer the hot cooked sticky rice to a large bowl. Pour about 3/4 of the warm coconut milk mixture over the rice. Stir gently to combine, cover, and let it sit for 15-20 minutes to allow the rice to absorb the coconut milk.
- Serve: Arrange the sticky rice on serving plates. Fan the sliced ripe mango alongside the rice. Drizzle the remaining coconut milk sauce over the top for extra flavor. Optionally, garnish with toasted sesame seeds or mung beans for added texture.
Notes
- Use glutinous (sticky) rice, not regular jasmine rice, for authentic texture.
- Steaming the rice instead of boiling is key for the right consistency.
- If you can’t steam, cook rice in a pot with minimal water but it may alter the texture slightly.
- Adjust sugar in coconut milk sauce to taste depending on mango sweetness.
- Serving immediately after mixing ensures optimal texture but it can be served warm or at room temperature.
Keywords: Thai dessert, mango sticky rice, glutinous rice dessert, coconut milk dessert, tropical fruit dessert
