Description
A cozy and repeatable recipe for authentic Thai mango sticky rice made easily in a rice cooker, featuring sweet coconut sauce and ripe mango slices.
Ingredients
Main Ingredients
- 1.5 cups glutinous rice (sticky rice) (Essential for the chewy texture.)
- 1.5 cups full fat coconut milk (For a rich creamy sauce.)
- 0.5 cups sugar (Adjust to taste.)
- 0.5 teaspoons salt (To balance sweetness.)
- 2-3 pieces ripe mangoes (Choose sweet, soft, and fragrant mangoes.)
Optional Toppings
- as needed tablespoons toasted sesame seeds (For added texture.)
- as needed tablespoons toasted mung beans (For a traditional finish.)
Instructions
Preparation
- Rinse the sticky rice several times until the water is mostly clear.
- Soak the rice in water for at least 4 hours or overnight.
Cooking
- Drain the soaked rice and add it to the rice cooker.
- Add about 3/4 cup of water to the rice cooker, then cook using the regular white rice setting.
- Let it sit on warm for 10 minutes after cooking before fluffing.
- In a small pot, warm coconut milk with sugar and salt on low heat until the sugar dissolves. Do not boil.
- Reserve about 1/2 cup of the coconut sauce for drizzling later.
- Fold the remaining coconut sauce into the cooked rice, cover, and let it sit for 15-20 minutes to absorb flavors.
Serving
- Plate the sweet coconut sticky rice, add sliced mangoes, and drizzle with reserved coconut sauce.
- Sprinkle toppings if desired and serve.
Notes
Best served fresh. Store leftovers in an airtight container after slightly cooling. Refrigerate mango separately to avoid slipping.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: asian, Thai