Thai Sweet Sticky Rice With Mangos Recipe

Rinse and soak

Rinse 2 cups sweet (glutinous) rice under cold water until the rinse runs mostly clear (about 4–6 rinses). Transfer to a bowl and cover with 2 cups water. Soak at room temperature for at least 4 hours, ideally 6–8 hours or overnight.

Drain and steam

Drain the soaked rice thoroughly. Line a bamboo steamer or a fine-mesh steaming basket with cheesecloth or a clean kitchen towel. Place the rice in the steamer and spread evenly. Bring about 1 cup water to a simmer in a pot sized to hold the steamer. Steam, covered, over simmering water for 18–25 minutes until the rice is tender and translucent, checking once halfway and rotating if needed.

Season the rice

Transfer the hot steamed rice to a large warm bowl. Quickly sprinkle a pinch (about 1/4 tsp) of salt over the rice and gently fluff to distribute.

Make the coconut sugar mixture

In a small saucepan, combine 1 1/4 cups unsweetened coconut milk, 1 1/4 tablespoons sugar, and 1/4 teaspoon fine sea salt. Warm over low–medium heat, stirring until the sugar dissolves. Do not boil — warm just until fragrant and sugar is dissolved (about 3–4 minutes). Remove from heat.

Fold coconut into rice

Pour about two-thirds of the warm coconut mixture over the hot steamed rice (reserve the rest for serving). Gently fold and press the coconut milk into the rice until it is absorbed and glossy. Cover the bowl and let the rice rest 15–20 minutes so it can absorb the liquid and reach sticky, slightly sweet texture.

Make thicker drizzle

If you want a thicker finishing sauce, whisk 1/2 tsp cornstarch into 1 tsp water until dissolved. Warm 1/2 cup unsweetened coconut milk with 1 teaspoon sugar in a small saucepan. Bring to a gentle simmer, then whisk in the cornstarch slurry. Cook 1–2 minutes until slightly thickened. Remove from heat and stir in the optional 2 tablespoons sweetened coconut cream for richness if using. Keep warm.

Prepare mangoes

Peel and slice the ripe mangoes: stand each mango on its stem end and slice right and left of the large flat pit to get two cheeks. Score the flesh of each cheek into 1/2-inch cubes without cutting through the skin, then lift the skin to invert for a hedgehog or peel and slice into slices. Arrange fruit on serving plates.

Assemble

Scoop warm sticky coconut rice (about 1/2 to 3/4 cup per serving) onto plates next to or on top of mango slices. Drizzle reserved coconut sauce (or the thicker finishing sauce) over the rice and a little over the mango if desired. Sprinkle toasted sesame seeds or toasted split mung beans on top for crunch. Serve immediately with optional lime wedge on the side.