Mango Sticky Rice
Soaked and steamed glutinous rice soaked in sweet, salty coconut milk, served with ripe mango and a drizzle of coconut sauce.
- Servings
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 4 hr 45 min
Ingredients
Equipment
- Steamer basket lined with cheesecloth, or a microwave-safe bowl
- Small saucepan
Instructions
Rinse the rice until the water runs clear, then cover with water and soak for at least 4 hours, or overnight. Drain.
Steam the rice in the lined steamer over boiling water until tender and translucent, 20–25 minutes.
Meanwhile warm three-quarters of the coconut milk with most of the sugar and half the salt until dissolved; don’t boil. Stir the hot rice into it, cover and let it soak up the coconut milk for 20 minutes.
Simmer the rest of the coconut milk with the remaining sugar and salt and the cornstarch mixed with a splash of water until slightly thickened, 2 minutes.
Serve the rice with mango slices, drizzled with the coconut sauce and sprinkled with sesame seeds.
Notes
- Glutinous rice contains no gluten; the name refers to its sticky texture.
- Best eaten the day it’s made, while the rice is soft.
My notes
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Nutrition estimate
- Calories
- 500
- Protein
- 6 g
- Carbs
- 75 g
- Fat
- 21 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
