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Mango Sticky Rice

Holly Ford
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Prep Time 1 min
Cook Time 25 mins

Ingredients
  

  • 1-1/2 cup sticky rice soaked in water for 1 hour
  • 1 cup canned or fresh coconut milk
  • 4-6 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 ripe mangoes
  • a few dashes toasted sesame seeds optional

Instructions
 

  • Drain the rice to removed the water and place in a hot steamer basket lined with cotton cloth. Make sure the basket is sitting over a few inches of boiling water. Steam the sticky rice for 25 minutes until the rice looks shiny, translucent, and soft and chewy to the texture.
  • Meanwhile heat the coconut milk with sugar and salt in a pot until hot and the sugar dissolves.
  • When the rice is done, transfer to a large bowl and pour about 2/3 of hot coconut milk over the rice and stir. Cover the rice with cotton cloth and let it sit to soak up the milk for 20 minutes or longer.
  • Peel mangoes and slice each side off the seeded are in the center. Mango seeds are flat and if your knife is hitting the seed, move the knife a little off from the seed and slice down. Lay the mango slice flat and cut into big chunks.
  • To serve, place a mound of rice on a plate and lay a few slices of mango on the top of the rice or on the side. Drizzle the remaining coconut milk over and sprinkle with a little bit of sesame seeds, if using.
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