Sticky Mango Rice Recipe

Soak rice

Rinse 2 cups glutinous rice under cold water until the water runs mostly clear. Transfer to a bowl and cover with 2 cups fresh water. Soak at room temperature for at least 3 hours, preferably 4–6 hours (or overnight).

Drain and prepare to steam

After soaking, drain the rice thoroughly in a fine-mesh sieve. If using a bamboo steamer or steamer basket, line it with cheesecloth or a clean kitchen towel. Place drained rice in the steamer, spreading it evenly.

Steam rice

Bring about 1 cup water to a boil in the steamer base. Place the steamer with rice over the boiling water, cover, and steam for 20–25 minutes. After 15 minutes, gently fluff and turn the rice so it cooks evenly. Rice should be tender and glossy when done.

Make coconut sweet sauce

While rice is steaming, combine 1.5 cups full-fat coconut milk, 1 tbsp granulated sugar, 1 tsp salt, and 2 tbsp sweetened condensed milk (if using) in a small saucepan. Warm over low heat, stirring until sugar dissolves. Do not boil. Remove from heat when warm and sugar is dissolved.

Combine rice and sauce

When rice is done steaming, transfer it to a large bowl. Pour about two-thirds of the warm coconut sauce over the hot rice. Gently fold the rice to coat evenly. Cover the bowl and let the rice absorb the sauce for 15–20 minutes at room temperature. Taste and add a bit more sauce if you prefer a moister rice.

Prepare topping sauce

In a small saucepan, whisk together 1/4 cup coconut milk, 1 tsp granulated sugar, 1/4 tsp salt, and 1/2 tsp tapioca starch (dissolved in a splash of the coconut milk first to avoid lumps). Heat gently over medium-low, stirring constantly, until the mixture slightly thickens and becomes glossy (about 2–3 minutes). Remove from heat and keep warm.

Prepare mango

If not already sliced, peel and slice ripe mangoes into thin slices or cubes (about 2 cups total). Chill briefly if desired.

To assemble, place a portion of the coconut-infused sticky rice (about 3/4 cup cooked rice per serving) on a plate or shallow bowl. Arrange 1/2 cup sliced mango alongside or on top of the rice. Drizzle 1–2 tablespoons of the warm finishing coconut sauce over the rice. Spoon any remaining coconut sauce from the earlier step over the mango if desired.

Garnish with 1 tsp toasted sesame seeds or toasted split mung beans and a small pinch of lime zest if using. Serve immediately at room temperature or slightly warm. Leftover sticky rice will keep refrigerated in an airtight container for up to 2 days—reheat gently by steam or microwave with a sprinkle of water.