Easy Mango Sticky Rice
A Thai dessert of delicious sticky coconutty rice, served with luscious fresh mango slices and drizzled over with a sweet sauce. This recipe includes a variation using precooked white rice that is very quick to make.
Equipment
- Saucepan to heat up the rice
Ingredients
- ½ cup sticky rice ideally Thai glutinous rice, but any sticky rice will do
- ½ can coconut milk
OR
- 1 cup pre-cooked white rice any variety
- 2 tablespoons coconut cream
Toppings
- 1 teaspoon of sugar / brown sugar or honey
- Large pinch of salt
- 2 tablespoons sweetened condensed milk
- 1 teaspoon vanilla essence or extract
- 1 teaspoon sesame seeds black/white or mixed
- 1-2 medium mangoes, ripe Any variety
Instructions
Cook the Rice (If using sticky rice)
- Place ½ cup of glutinous (sticky) rice in a bowl and rinse under cold water, swirling with your hand. Drain and repeat 3–4 times until the water runs mostly clear.Cover the rinsed rice with water and let it soak for at least 4 hours, or ideally overnight.
- After soaking, drain the rice and add it to a medium saucepan with ½ cup of water, ½ can coconut milk, ¼ teaspoon salt, and 1 tablespoon brown sugar.Bring it to a gentle boil over medium heat, then reduce to low and cover the pan with a tight-fitting lid.Let it simmer for 10–15 minutes, or until all the water is absorbed and the rice is tender.Turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
OR (quick version using precooked rice)
- Put 1 cup precooked rice in a small saucepan on low heat, and mix through 2 tablespoons coconut cream, a pinch of salt and 1 teaspoon sugar. Heat until it gets sticky and comes together, approximately 3 minutes. Take the saucepan off the heat.
Toppings
- Peel a ripe mango and slice it into your preferred shape
- Transfer the rice into a serving bowl and sprinkle a pinch of salt. Top the rice with the chopped mango.
- Drizzle condensed milk generously over the rice and mango. Sprinkle sesame seeds on the top.
- Serve