How to Make Sticky Mango Rice - Easy Thai Sticky Mango Rice Recipe - ASMR - Summer Dessert

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice is healthier but may alter texture.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

In a bowl rub and rinse the rice well and drain about 5-6 times, or until the water is clear. Soak rice in enough water to cover for at least 1 hour or overnight.

Drain rice well in a sieve.

Boil water in a pot with a steamer basket or in a steamer. Place a cheesecloth on the basket and pour soaked rice on it. Flatten the rice with a spatula and steam rice, covered with a kitchen towel and a lid, for 30 to 40 minutes, or until grains are tender.

Check the rice by smashing them between the index finger and thumb, or eat them. If they are soft and chewy then they are ready, if not, then cook for some more time and taste again.

Once the rice is cooked, transfer it to a bowl and let cool slightly.

Meanwhile, add coconut milk, sugar, and salt to a pot and stir well to dissolve the sugar. Bring it to a slight boil.

Once it starts boiling, remove it from the heat and pour half of the coconut milk sauce into the rice. Stir well until everything is well combined. Cover the bowl with a lid or cling film and let rice stand, covered, for 30 minutes, or until coconut milk sauce is absorbed.

While rice is standing, make a cornstarch slurry by mixing one teaspoon of cornstarch and two tablespoons of cold water.

Stir slurry into the rest of the sauce, and cook on low heat until thickened slightly. Transfer the coconut sauce to a small bowl and chill at room temperature.

Peel mangoes, and cut the sides. Now, slice them diagonally.

To serve, scoop sticky rice on a plate. Serve along with mango slices. Sprinkle sesame seeds and top with chopped mangoes. Drizzle with coconut sauce on rice and mangoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens