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Mango Sticky Rice

Mango Sticky Rice That'll Make You Feel Like a Thai Chef

Enjoy this Mango Sticky Rice, a classic Thai dessert that's easy to make and gluten-free.
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Prep Time 1 hour
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sticky Rice
  • 1 cup Sticky Rice Substitute with black glutinous rice for a unique twist.
For the Coconut Sauce
  • 1 cup Coconut Milk Full-fat canned coconut milk is ideal for creaminess.
  • 1/4 cup Sugar Consider brown sugar for a deeper flavor.
  • a pinch Salt Enhances the overall taste.
  • 1 tablespoon Cornstarch Optional for thickening the sauce.
For the Mango Topping
  • 2 medium Ripe Mangoes Ataulfo or Tommy Atkins recommended for juiciness.

Equipment

  • Steamer
  • Heatproof bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Rinse the sticky rice under cold water until the water runs clear, then soak in cold water for at least 1 hour or overnight.
  2. Drain and transfer the rice to a heatproof bowl lined with cheesecloth. Steam over simmering water for 20 to 25 minutes until tender and sticky.
  3. In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until the sugar dissolves. Optionally, mix a cornstarch slurry with water.
  4. Pour 1 cup of warm coconut sauce over the steamed rice, gently folding it in. Let it rest for about 10 minutes.
  5. Serve the sticky rice in a bowl with sliced ripe mangoes. Drizzle additional coconut sauce on top.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 14gVitamin A: 1000IUVitamin C: 30mgCalcium: 10mgIron: 1mg

Notes

Soak the sticky rice overnight for the best texture. Serve fresh for the best taste.

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