Mango Sticky Rice Recipe

Soak the rice

Rinse 1 cup glutinous rice under cold water until the water runs clear. Place rice in a bowl and cover with cold water by about 1-2 inches. Soak for at least 3 hours or preferably overnight. Drain thoroughly when ready to cook.

Steam the rice

If using a bamboo steamer or a fine-mesh sieve over a pot: bring about 1 inch of water to a simmer in the pot. Place drained rice in the steamer lined with cheesecloth or a clean kitchen towel. Cover and steam over simmering water for 20-25 minutes, until tender and translucent, turning or gently fluffing once halfway through. If using a rice cooker, combine soaked rice with 1.5 cups water and cook until done; note texture will be stickier with steaming, which is traditional.

Season the rice with salt

Once cooked, transfer rice to a wide bowl. Sprinkle 1 tsp kosher salt over rice and gently fold to distribute while rice is hot.

Make the coconut sauce

In a small saucepan, combine 1 cup full-fat coconut milk, 1.5 tbsp granulated sugar, and 1 tsp kosher salt. Warm over low-medium heat, stirring, just until sugar dissolves and mixture is hot but not boiling (about 3-4 minutes). Remove from heat. Taste and adjust sweetness or salt slightly. If sauce seems too thick, thin with 1-2 tbsp reserved steaming water from the rice (if you used the rice cooker method, you can use a tablespoon of plain warm water).

Soak the rice in coconut sauce

Pour about two-thirds of the warm coconut sauce over the hot steamed rice. Gently fold and press the sauce into the rice so grains absorb it. Cover the bowl and let sit 15-20 minutes to allow the rice to soak up the coconut flavor. Reserve the remaining sauce for serving or for the drizzle.

Prepare thick drizzle

In a small saucepan, whisk together 1/2 cup coconut milk, 1 tbsp sugar, and 1/8 tsp salt. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then stir into the coconut milk. Heat over low, stirring constantly, until mixture thickens slightly (1-2 minutes). Remove from heat and cool slightly. This produces a thicker sauce to spoon over finished rice and mango.

Slice mangoes

Peel and slice 2 ripe mangoes into long pieces or cut into cheeks and score into cubes for easier eating.

Plate and garnish

Spoon a portion of the coconut-soaked sticky rice onto each serving plate (about 1/2 cup cooked rice per person). Arrange mango slices alongside the rice. Drizzle reserved coconut sauce and/or the thicker coconut drizzle over the rice and a little over the mango. Sprinkle 1 tbsp toasted sesame seeds or toasted split mung beans over the rice for texture and add mint leaves if using.

Serve

Serve at room temperature or slightly warm. Leftover rice will firm up in the fridge; gently reheat steamed or with a few drops of water before serving and reheat sauce briefly if needed.