Mango sticky rice is a delightful and classic Thai dessert
Estimated Prep Time: 30 minutes
Ingredients
1 cup glutinous rice (also known as sticky rice)
1 1/2 cups water
1 1/4 cups coconut milk
1/2 cup sugar
1/2 teaspoon salt
2 ripe mangoes, peeled and sliced
1 tablespoon toasted sesame seeds (optional)
1. Prepare the rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 1 1/2 cups of water for at least 1 hour, or overnight for best results
2. Cook the rice: Drain the soaked rice and transfer it to a steamer basket. Steam the rice over medium heat for about 20-25 minutes until it is tender and translucent
3. Make the coconut sauce: In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat
4. Mix the rice and coconut sauce: Transfer the cooked rice to a large bowl. Gradually pour about 1 cup of the warm coconut sauce over the rice, stirring gently to combine. Let the rice sit for about 10-15 minutes to absorb the coconut sauce
5. Serve: Place a portion of the sticky rice on a serving plate. Arrange the sliced mangoes on the side. Drizzle some of the remaining coconut sauce over the rice and sprinkle with toasted sesame seeds if desired
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