Mango Sticky Rice Recipe

Rinse and soak rice

Place 1.5 cups glutinous rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. Transfer rice to a bowl, cover with 2 cups cold water, and soak for at least 3 hours or up to 6 hours (or overnight). Drain thoroughly before cooking.

Steam the rice

Line a bamboo or metal steamer basket with cheesecloth or a clean dish towel. Spread the drained rice evenly in the steamer. Bring a pot of water to a simmer (the water should not touch the rice). Steam, covered, over simmering water for 20–25 minutes, or until the rice is translucent and tender. Check once halfway and gently fluff with a fork to prevent clumps.

Heat coconut milk mixture

While the rice steams, combine 1 cup full-fat coconut milk, 1.5 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt in a small saucepan. Warm over low heat, stirring, just until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.

Combine coconut milk with steamed rice

When the rice is done, transfer it immediately to a heatproof bowl. Pour the warm coconut milk mixture evenly over the hot rice. Stir gently to combine, cover the bowl, and let sit 15–20 minutes so the rice absorbs the coconut sauce and becomes glossy and sticky.

Make the thickened drizzle

In a small saucepan, whisk together 1/2 cup coconut milk, 1 teaspoon sugar, 1/8 teaspoon salt. In a small cup, dissolve 1 teaspoon tapioca starch (or cornstarch) in 1 teaspoon water to make a slurry. Bring the coconut milk mixture to a gentle simmer over low heat, then whisk in the starch slurry. Continue to simmer 1–2 minutes while whisking until slightly thickened to a pourable but coating consistency. Remove from heat and keep warm.

Prepare mangoes

Peel and slice 2 medium ripe mangoes: cut cheeks from the sides of the pit, score the flesh in a crosshatch pattern and scoop or slice into 1/2-inch pieces, or simply slice into thin wedges, depending on presentation preference. Keep slices chilled or at room temperature.

Toast sesame or mung beans

In a small dry skillet over medium heat, toast 1 teaspoon sesame seeds (or toasted split mung beans) for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove from heat and set aside.

Assemble and serve

To serve, portion the sticky coconut rice (about 1/2 cup per serving) onto plates or shallow bowls. Fan or arrange mango slices alongside the rice. Drizzle some of the warm sweet coconut topping over the rice and a little over the mango if desired. Finish with a sprinkle of toasted sesame seeds and a mint leaf for color. Serve immediately so rice is slightly warm and mango fresh.