Sticky Rice With Mango Recipe

Rinse and soak rice

Rinse the glutinous rice in a fine-mesh sieve under cold running water until the water runs nearly clear (about 3–4 rinses). Transfer to a bowl, cover with 2 cups water, and soak for at least 4 hours or ideally overnight at room temperature.

Prepare steamer

Drain the soaked rice thoroughly. Line a steaming basket or tray with banana leaf or cheesecloth if using to prevent grains falling through. Bring a pot of water to a gentle boil (water level should not touch the rice).

Steam the rice

Spread the drained rice evenly in the lined steaming basket. Steam over simmering water, covered, for 20–25 minutes, until rice is tender and slightly translucent. Check once halfway and gently stir to ensure even cooking.

Finish with salt

When rice is tender, transfer to a mixing bowl, fluff gently with a spatula, and sprinkle a 1/4 tsp pinch of salt over it. Keep warm while you prepare the coconut sauce so the rice can absorb it.

Heat coconut milk mixture

In a small saucepan over medium-low heat, combine 1 1/2 cups coconut milk, 1 tablespoon sugar, and 1/4 tsp kosher salt. Stir gently until the sugar dissolves and the mixture is warm but not boiling (about 3–4 minutes).

Thicken slightly (optional)

If you prefer a slightly thicker sauce to better coat the rice, whisk 1 teaspoon rice flour into a small amount of the warm coconut milk to make a smooth slurry, then whisk it back into the saucepan. Heat gently until the sauce thickens just enough to coat the back of a spoon (do not boil). Remove from heat.

Combine with steamed rice

Pour about two-thirds of the warm coconut sauce over the hot steamed rice and gently fold to combine until the rice is glossy and coated. Cover and let sit for 10–15 minutes so the rice absorbs the coconut flavor. Reserve the remaining sauce for serving.

Make the topping

In a small saucepan, combine 1/2 cup coconut milk, 1 teaspoon sugar, and 1/16 tsp (a generous pinch) salt. In a separate small bowl mix 1/2 teaspoon tapioca starch or cornstarch with 1/2 tablespoon water to make a smooth slurry. Bring the coconut milk mixture to a gentle simmer over low heat, then whisk in the starch slurry. Continue cooking, stirring, until the sauce slightly thickens (about 1 minute). Remove from heat and keep warm.

Prepare mangoes

Peel the mangoes and slice the flesh into thin slices or cubes. For neat presentation, score the flesh in a grid pattern without cutting the skin, then scoop or invert to release the cubes.

Plate the dish

Divide the sticky rice among 4 serving plates (about 1/2 cup cooked rice per serving). Arrange mango slices alongside the rice. Spoon reserved coconut sauce over the rice (about 1–2 tablespoons per serving) and drizzle a little of the sweet coconut topping over the mango or rice if desired.

Garnish and serve

Sprinkle toasted sesame seeds or toasted split mung beans over the rice for texture. Serve immediately, with an optional lime wedge on the side to brighten the mango if desired.