Name: Mango Sticky Rice (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup Glutinous rice (sweet rice); 1 1/4 cups Water; 1 can (13.5 oz) Full-fat coconut milk; 1/4 cup Granulated sugar; 1/4 tsp Salt; 1 tbsp Cornstarch; 2 Ripe mangoes; 2 tbsp Sesame seeds

Recipe tier

A classic Thai dessert made simple with readily available ingredients. Sweet sticky rice paired with fresh, juicy mango.

Total 45 min

Serves 4 servings

Steps 6

Ingredients 8

Sticky Rice
1 cup 200 g Glutinous rice (sweet rice)
1 cups 300 mL Water
Coconut Sauce
1 can (13.5 oz) 400 mL Full-fat coconut milk
cup 50 g Granulated sugar
tsp 1.5 g Salt
1 tbsp 15 mL Cornstarch
Toppings
2 2 Ripe mangoes
2 tbsp 15 g Sesame seeds

Equipment

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Instructions

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Rinse the glutinous rice in a fine-mesh sieve under cold water until the water runs clear. Soak the rice in a bowl with water for at least 30 minutes, or up to 2 hours. Drain well.
Place the drained rice in a rice cooker with 1 cups of water. Cook according to the rice cooker instructions for sweet rice. Alternatively, steam the rice in a steamer basket lined with cheesecloth for about 20-25 minutes, or until cooked through.
While the rice is cooking, prepare the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Add the slurry to the coconut milk mixture and continue to cook, stirring constantly, until the sauce thickens slightly.
Once the rice is cooked, let it cool slightly. Spoon the rice into serving bowls. Drizzle generously with the Coconut Sauce.
Peel and slice the ripe mangoes. Arrange the mango slices next to the sticky rice. Sprinkle with sesame seeds. Serve immediately.