Coconut Mango Sticky Rice
Sweet, chewy glutinous rice soaked in warm coconut milk and served with ripe mango slices and a salty-sweet coconut drizzle. A classic Thai dessert.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Use glutinous rice labeled “sweet rice” or “sticky rice”; regular rice will not give the right chew. Serve warm or at room temperature, and choose very ripe, fragrant mangoes for the best flavor. Leftover rice firms up in the fridge, so microwave it briefly with a splash of coconut milk.
Method
-
Rinse the rice until the water runs mostly clear, then soak it in cold water for at least , or overnight. Drain well.
-
Steam the rice in a lined steamer basket over simmering water for , until tender and translucent. Or simmer with 1 cup water, covered, on low for .
-
Warm 1 cup of the coconut milk with 1/4 cup of the sugar and 1/4 teaspoon of the salt, stirring until dissolved. Do not boil.
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Fold the hot rice into the sweetened coconut milk, cover and let it sit for to absorb.
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For the sauce, simmer the remaining coconut milk with the remaining sugar and salt. Whisk in the cornstarch mixed with 1 tablespoon water and cook until slightly thick.
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Mound the rice on plates beside the mango slices, drizzle with the coconut sauce and sprinkle with sesame seeds and mint.
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