Thai Mango Sticky Rice

Sweet coconut glutinous rice paired with ripe mango slices and a drizzle of coconut cream.

Nutrition per serving

• 1½ cupsGlutinous (sticky) rice
• 1 can (400ml)Coconut milk
• ⅓ cupSugar
• ¼ tspSalt
• 2 largeRipe mangoes
• 1 tspCornstarch
• 1 tbspToasted sesame seeds

1. 1

   Soak sticky rice in water for at least 4 hours or overnight. Drain.

2. 2

   Steam rice over boiling water for 20-25 minutes until tender and translucent.

3. 3

   Heat ¾ of the coconut milk with sugar and salt until dissolved. Pour over warm rice, stir, and cover for 15 minutes.

4. 4

   Make the topping: heat remaining coconut milk with cornstarch until slightly thickened.

5. 5

   Peel and slice mangoes into beautiful fan shapes.

6. 6

   Serve rice on plates with mango slices. Drizzle coconut cream on top and sprinkle with sesame seeds.

💡 Tips for Thai Mango Sticky Rice

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Rinse rice under cold water until clear to remove excess starch.
• • This is a great recipe for beginners — don't overthink it, just have fun!

Frequently Asked Questions

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