Mango Sticky Rice
Why this recipe works
- Classic steamed texture: Soaking and steaming glutinous rice gives the grains their characteristic tender, sticky structure.
- Glossy coconut finish: Folding the hot rice with warm coconut milk helps it absorb richness without turning wet or loose.
- Sweet with a savoury edge: Palm sugar brings rounded caramel sweetness, while a little salt keeps the coconut sauce balanced.
Get the most out of this recipe
Timing notes
- Mostly hands-off time: The total time is driven mainly by soaking and resting; the active work is brief.
- Let the rice absorb: After mixing with coconut milk, cover the rice and let it stand so the grains become glossy and evenly seasoned.
- Best warm or room temperature: The rice firms as it cools, so serve it soon after resting for the softest texture.
Ingredient notes
- Use glutinous rice: This dessert depends on glutinous rice, also called sticky rice; ordinary long-grain rice will not give the same chewy texture.
- Choose ripe but firm mango: The mango should be fragrant and sweet, but still firm enough to slice cleanly alongside the rice.
- Coconut milk matters: Richer coconut milk gives a fuller sauce, while coconut milk beverage makes a lighter but less creamy version.
Texture tips
- Keep the coconut milk gentle: Warm the coconut milk over low heat and avoid boiling, which can cause it to split.
- Rinse until mostly clear: Rinsing removes excess surface starch so the cooked rice is sticky but not pasty.
- Check the steamer water: Top up the pot if needed during steaming so the rice cooks evenly without the base running dry.
Make-ahead tips
- Store rice and mango separately: Keep the sticky rice and sliced mango in separate airtight containers so the fruit stays fresh and the rice can be reheated gently.
- Refresh the rice gently: Reheat the rice with a splash of water over low heat, adding a little coconut milk if it seems dry.
- Best freshly finished: Although leftovers keep, the rice has its best soft, glossy texture on the day it is steamed and mixed with coconut milk.
Equipment you'll need
Ingredients
Instructions
- Put the glutinous rice in a sieve and rinse under cold water until the water runs mostly clear. Tip into a bowl, cover with water, and soak for 60 minutes. Drain well.
- Set up a steamer over a large pot with a few centimetres of water and bring to a steady simmer. Add the drained rice to the steamer basket, spread it into an even layer, cover, and steam for 25 to 30 minutes until tender and translucent. Check the water level halfway through and top up if needed.
- While the rice steams, warm the coconut milk, palm sugar, and fine sea salt in a saucepan over low heat, stirring until the sugar dissolves and the mixture is hot but not boiling. Pour about two thirds of the coconut mixture into a mixing bowl and keep the remaining third warm in the pan for serving. Take the pan off the heat and cover to prevent a skin forming.
- Tip the hot steamed rice into the bowl with the larger portion of coconut mixture and stir gently to coat every grain. Cover and leave to stand for 15 minutes so the rice absorbs the coconut milk. The rice should look glossy and feel rich and sticky.
- Peel the mango and slice the flesh away from the stone. Spoon the sticky rice onto plates and arrange the mango alongside. Spoon over the reserved warm coconut sauce and serve straight away.
Recipe notes
Tips
- Keep the coconut milk just below a simmer so it stays smooth and does not split.
- For the best texture, serve the sticky rice warm or at room temperature; it firms up as it cools.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, wash the mango well and use clean utensils and boards to avoid cross-contamination.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel sweetness.
- Replace coconut milk with coconut milk beverage for a lighter, less rich sauce.
Storage
- Refrigerate up to 2 days
- Store the sticky rice and mango separately in airtight containers. Reheat the rice with a splash of water in a covered saucepan over low heat, stirring gently, until hot; add a little coconut milk if it seems dry. Serve with freshly sliced mango.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Easy
- Cuisine: Thai
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