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Thai Sticky Rice with Mango Recipe

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3.9 from 15 reviews

This authentic Thai Sticky Rice with Mango is a luscious and creamy dessert combining perfectly steamed glutinous rice soaked in rich coconut milk and served with fresh, ripe mango slices. It’s a refreshing tropical treat ideal for warm weather or as a sweet finish to any meal.

  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Asian, Thai
  • Diet: Vegetarian

Ingredients

Rice and Coconut Milk Mixture

  • 1 1/2 cups glutinous rice (sticky rice)
  • 1 1/2 cups full-fat coconut milk
  • 1/4 cup sugar (adjust to taste)
  • 1/4 teaspoon salt

Fruit & Garnish

  • 2 ripe mangoes, peeled and sliced
  • Sesame seeds or mung beans, for garnish (optional)
  • Fresh mint leaves, for garnish (optional)

Instructions

  1. Prepare the Rice: Place the glutinous rice in a large bowl and rinse it several times until the water runs clear. Then soak the rinsed rice in water for at least 1 hour and up to 3 hours to soften the grains.
  2. Steam the Rice: Drain the soaked rice. Line a bamboo steamer or sieve with cheesecloth, add the rice, and steam it over simmering water until the rice grains become tender and translucent, which usually takes about 10 minutes.
  3. Make Coconut Sauce: In a small saucepan, heat the coconut milk over medium heat. Stir in the sugar and salt continuously until the sugar fully dissolves. Avoid boiling the mixture. Remove from heat once ready.
  4. Combine Rice and Coconut Milk: Transfer the steamed rice to a bowl. Slowly pour the warm coconut milk mixture over the rice, stirring gently to combine. Let the rice sit for 15 to 20 minutes to absorb the flavorful sauce.
  5. Prepare Mango: While the rice soaks, slice the ripe mangoes into thin strips or wedges as preferred.
  6. Assemble and Serve: Scoop the coconut sticky rice onto serving plates and top with the sliced mango. Garnish with sesame seeds, mung beans, or fresh mint leaves, if desired. Serve warm, at room temperature, or chilled.

Notes

  • Use glutinous rice only; other types of rice won’t provide the desired sticky texture.
  • Full-fat canned coconut milk yields the best flavor and creaminess.
  • This dessert can be served warm, room temperature, or chilled to suit your preference.
  • Store leftovers in the refrigerator for up to 5 days; do not freeze as it alters the rice texture.
  • To reheat, gently warm with a splash of water or coconut milk to restore creaminess.

Find it online: https://allcookedup.com/thai-sticky-rice-with-mango-recipe/