Mango Sticky Rice
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5.0
6 reviews
Excellent
Mango Sticky Rice
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Make this Mango Sticky Rice recipe for a classic Thai dessert. You'll love the sweet rice, fresh mango, and creamy coconut sauce.
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Ingredients
- 1 cup glutinous rice often labeled "sweet rice" you can also use sushi rice in a pinch
- 1 14 ounce can coconut milk solids and liquids divided, do not shake can
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 mangoes peeled and sliced
- toasted sesame seeds for serving
For Coconut Cream Sauce
- 3 Tablespoons sugar
- pinch of salt
Instructions
- In a colander or mesh strainer, rinse the rice until the water runs clear. Then, place in a small bowl and cover with water. Let sit covered on the counter for 8-12 hours, or overnight.
- Prepare your steaming station. Add 2 cups of water to the bottom of a large pot. Place the steamer basket inside and line it with the cheesecloth.
- Drain the rice and sprinkle it evenly over the cheesecloth. Bring water to a boil. Cover and let steam for 20 minutes. You may need to add more water as it cooks. Give the rice a little stir at the 20 minute mark, then continue to steam until rice is translucent, sticky, and chewy. For my rice it was about 25 more minutes for a total of 45 minutes.
- Remove rice from steamer and set aside.
- Open the can of coconut milk and scoop the solids off the top. Set aside. Pour the remaining liquid into a small saucepan. Add 1/3 cup sugar and 1/2 teaspoon of salt. Heat over medium heat until sugar dissolves.
- Combine coconut sauce and rice and stir. Cover and refrigerate until the rice absorbs most of the liquid.
- Once the rice is ready, make the coconut cream sauce. Place solids from the can of coconut milk into a pot. Add 3 Tablespoons of sugar and a pinch of salt. Bring to a boil over medium heat. Boil for 2 minutes and then remove from heat.
- To assemble, layer rice, sliced mango, coconut cream sauce, and toasted sesame seeds.
Notes
- Check the rice packaging for cooking instructions, as some varieties of rice may differ.
- Make sure you are using canned, full-fat coconut milk.
- Some people cook sticky rice in the rice cooker, but steaming it is the more authentic way. We have not tested this recipe with a rice cooker.
Nutrition Information
Show Details
Calories
528kcal
(26%)
Carbohydrates
82g
(27%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Sodium
308mg
(13%)
Potassium
428mg
(12%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
1120IU
(22%)
Vitamin C
39mg
(43%)
Calcium
35mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 308mg | 13% |
| Potassium | 428mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 39mg | 43% |
| Calcium | 35mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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