Sticky Rice with Mango
Submitted by cookiebev
Thailand’s iconic mango sticky rice: warm sweet rice soaked in coconut milk, drizzled with rich coconut cream, and served with sliced ripe mango. A street food classic you can make at home.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
70 minIf you’ve ever walked through a Thai night market, you know the pull of mango sticky rice. That warm, coconut-drenched mound of sweet rice next to slices of golden mango is the dessert that launched a thousand cravings.
The rice gets steamed first, then tossed with a sweetened coconut milk mixture and left to rest so it absorbs every drop. A separate coconut cream sauce, slightly thicker and richer, gets drizzled over the top right before serving.
The contrast is everything: warm, chewy, salty-sweet rice against cool, juicy mango and that lush coconut cream pooling on the plate.
Chef Tips
- You must use sweet (glutinous) rice, not regular jasmine rice. Regular rice won’t get that signature sticky, chewy texture no matter how long you soak it.
- Let the rice sit for a full 30 minutes after tossing with the coconut milk. This resting time is when the grains drink up the sauce and turn glossy.
- Pick a mango that’s fragrant and gives slightly when pressed. The riper the mango, the better this dessert tastes.
- A small pinch of salt in the coconut sauces is essential. It balances the sweetness and makes the coconut flavor pop.
Ingredients
Directions
Soak, rinse and steam the rice.
Set aside.
In a small pot, over medium heat, combine coconut milk, ⅓ cup sugar and ½ teaspoon salt and cook, stirring constantly, 3 to 4 minutes.
Pour ¼ cup of this mixture over the warm rice and toss gently until just combined.
Cover and set aside for 30 minutes.
In another small pot, over medium heat, bring remaining sugar, salt and coconut cream to a boil.
Cook uncovered, stirring frequently, for 5 to 8 minutes.
Mound the rice on an oval shaped platter and drizzle with coconut cream mixture.
Peel, halve and cut mango into ½ inch thick slices.
Place next to rice on platter.
Comments
