Ingredients
Scale
- 1 cup Thai sweet rice (glutinous rice)
- 1 1/2 cups water
- 1 can (13.5 oz) coconut milk
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 ripe mangoes, peeled and sliced
- 2 tablespoons sesame seeds (optional)
- 1 tablespoon cornstarch (optional, for thickening sauce)
Instructions
- Step 1: Rinse the sweet rice in a fine-mesh sieve until the water runs clear. Place the rice in a saucepan with 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
- Step 2: While the rice is cooking, prepare the coconut sauce. In a separate saucepan, combine 1 cup of the coconut milk, salt, and sugar. Heat over medium heat, stirring until the sugar is dissolved. If desired, dissolve cornstarch in 1 tablespoon of cold water, then stir into the sauce to thicken it slightly. Bring to a simmer, then remove from heat.
- Step 3: Once the rice is cooked, fluff it with a fork. Add 1/2 cup of the coconut sauce to the rice and stir to combine. Let the rice sit for 5-10 minutes to absorb the sauce.
- Step 4: Divide the sticky rice between two serving plates. Arrange sliced mangoes alongside the rice.
- Step 5: Drizzle the remaining coconut sauce over the rice and mangoes. Sprinkle with sesame seeds, if desired. Serve immediately.
Notes
- Store leftover mango sticky rice in the refrigerator, but keep the mango separate from the rice to prevent it from getting soggy.
- For best results, gently reheat the sticky rice in the microwave with a splash of water to restore its moisture.
- Garnish your Mango Sticky Rice with a sprig of fresh mint or a sprinkle of toasted coconut flakes for an extra touch of elegance.
- For a richer coconut sauce, use full-fat coconut milk and simmer it until it slightly thickens on its own before adding cornstarch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American