Sweet Sticky Rice With Mango (seasonal) Recipe

Rinse and soak

Place 2 cups glutinous rice in a bowl and rinse under cold running water, swirling and draining until the water runs mostly clear (3–4 rinses). Add 2 cups fresh water, cover, and soak at room temperature for at least 4 hours or preferably overnight. Drain thoroughly in a fine-mesh sieve before cooking.

Steam the rice

If using a bamboo steamer or steaming basket, line it with cheesecloth or a clean kitchen towel. Transfer the drained rice to the lined basket and spread evenly. Bring a pot of water to a gentle boil (water should not touch the rice). Steam, covered, for 20–25 minutes until the grains are tender and glossy. If using a rice cooker or Instant Pot with a small steaming tray, follow manufacturer instructions for sticky rice (generally 20–25 minutes steaming).

Finish with salt

When rice is cooked, while still hot, gently fluff with a rice paddle or spatula and sprinkle 1 tsp kosher salt over it; mix briefly to distribute. Keep covered and warm while you prepare the coconut sauce.

Heat coconut milk and sugar

In a small saucepan, combine 1 1/2 cups full-fat coconut milk, 1 1/4 cups granulated sugar, and 1/2 tsp kosher salt. Warm over medium-low heat, stirring frequently until the sugar dissolves and the mixture is hot but not boiling (do not boil vigorously or it may split). Taste and adjust sugar to preference; you want a noticeably sweet, creamy sauce. Remove from heat.

Combine with rice

Place the hot steamed sticky rice in a large bowl. Slowly pour about 1 cup of the sweet coconut sauce over the rice, folding gently to coat all grains. Cover and let rest 15–20 minutes so the rice absorbs the coconut sauce and becomes glossy and slightly sticky. Reserve remaining sauce for serving; refrigerate any unused sauce for up to 3 days.

Make the thick drizzle

In a small saucepan, combine 1/2 cup full-fat coconut milk and 1 tbsp sugar. Warm over low heat just to dissolve sugar. Mix 1 tsp rice flour or cornstarch with 1–2 tsp cold water to make a smooth slurry. Slowly whisk the slurry into the warm coconut milk and cook, stirring, until slightly thickened (about 1–2 minutes). Remove from heat and allow to cool slightly; it will thicken more as it cools. Taste and add a pinch of salt if desired.

Prepare mangoes

Peel the mangoes and slice the flesh away from the seed. Cut into 1/4–1/2-inch slices or cubes, arranging attractively. Keep chilled until ready to serve.

Plate the dessert

Spoon warm sticky rice onto individual serving plates or bowls (about 3/4 cup cooked rice per serving). Fan or pile 1 mango (slice/cubes) alongside or atop the rice. Drizzle 2–3 tablespoons of the reserved sweet coconut sauce over the rice and mango, then finish with a tablespoon of the thicker coconut drizzle for contrast.

Garnish and serve

Sprinkle 1/2 tsp toasted sesame seeds or toasted split mung beans over each portion. Add a small sprig of mint and a lime wedge, if using. Serve immediately while rice is warm and mango is cool. Leftover components can be refrigerated separately; reheat rice gently and rewarm coconut sauce before serving.