Mango Sticky Rice
Warm coconut-sweetened sticky rice paired with ripe mango, an elegant three-ingredient Thai dessert.
Ingredients
- 1.5 cups glutinous sticky rice
- 14 oz can coconut milk divided
- 1/3 cup sugar
- 1/2 tsp salt divided
- 2 ripe mangoes sliced
- 1 tbsp cornstarch mixed with 2 tbsp water for topping sauce
- 1 tbsp toasted sesame seeds or crushed peanuts for garnish
Instructions
- Rinse the glutinous rice under cold water until it runs mostly clear, then soak in plenty of water for at least 4 hours or overnight.
- Drain the rice and steam it over simmering water, lined with cheesecloth or a steamer basket liner, for 20-25 minutes until tender and translucent.
- While the rice steams, combine about three quarters of the coconut milk with the sugar and a quarter teaspoon of salt in a small saucepan, and warm over low heat just until the sugar dissolves without boiling.
- Transfer the hot cooked rice to a bowl and pour the warm coconut mixture over it, stir gently to combine, then let it sit covered for 15-20 minutes so the rice absorbs the liquid.
- Meanwhile, make the topping sauce by warming the remaining coconut milk with the remaining salt, stirring in the cornstarch slurry, and cooking for 1-2 minutes until slightly thickened.
- To serve, scoop warm sticky rice onto plates alongside sliced mango, drizzle with the thickened coconut sauce, and sprinkle with toasted sesame seeds or crushed peanuts.
Notes
- Frozen mango chunks, thawed, work well when fresh mangoes are out of season or expensive, without sacrificing much flavor.
- This dessert scales up easily and holds well at room temperature for a couple of hours, making it a great make-ahead option for entertaining.
- A rice cooker with a steam setting can replace the stovetop steaming step if you have one.
