Mango Sticky Rice
This is one of my favorite Thai desserts. It's sweet, sticky, and so delicious when you have juicy, ripe mangoes on hand.
Ingredients
- 1 cup white glutinous rice
- 1 (14-ounce) can full-fat coconut milk
- 8 tablespoons sugar (divided)
- 2 teaspoons cornstarch
- salt
- 2 sweet ripe mangoes (Altaulfo mangoes are my favorite)
Instructions
- Soak the rice in a bowl of water for 3-4 hours at room temperature or overnight in the fridge. Drain.
- To cook the rice, I like using a bamboo steamer, but you can use whatever steamer you have. Line the steamer with cheesecloth and spread the rice evenly inside. Bring to a boil and steam covered for 20 minutes, or until the rice is tender and fully cooked. Make sure your steamer does not run out of water during this time!
- In a medium pot, heat ½ the coconut milk, 6 tablespoons of sugar, and a pinch of salt over medium heat. Whisk until the sugar is dissolved. Remove from the heat and gently fold in the rice. Cover and let sit for 20 minutes for the rice to absorb the milk.
- In a small saucepan, combine the remaining coconut milk, 2 tablespoons of sugar, cornstarch, and a pinch of salt. Bring to a gentle simmer and cook for 1-2 minutes until thickened.
- To serve, plate the rice, add sliced mangoes, and drizzle the coconut sauce over top.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!