Simple Mango Sticky Rice
Enjoy this vegan, gluten-free mango sticky rice, a creamy and naturally sweet Thai dessert. Soft, coconut-rich sticky rice pairs beautifully with fresh mango slices, topped with a drizzle of luscious coconut sauce and a sprinkle of sesame seeds or coconut flakes for extra crunch. Perfect for an everyday treat or a special occasion.
Equipment
- 1 large fine-mesh sieve
- 1 large pot
- 1 kitchen towel
- 2 medium pans
- Measuring cups and spoons
Ingredients
For the Sticky Rice:
- 1 ¼ cups 250 g glutinous rice
- 1 cup 240 ml canned coconut milk
- ¼ cup 50 g sweetener of choice (sugar, maple syrup, or alternative)
- ⅓ tsp sea salt
For the Coconut Sauce:
- ½ cup 120 ml canned coconut milk
- 1 ½ tbsp sweetener of choice
- 1 ½ tsp cornstarch or tapioca flour
- 1 pinch sea salt
Other Ingredients:
- 1 –2 large mangoes peeled and sliced
- Toasted sesame seeds or coconut flakes for garnish
Instructions
- Prepare and Rinse Rice: Start by measuring 1 ¼ cups (250 g) of glutinous rice. Place the rice in a large fine-mesh sieve and rinse it under cold running water. Swirl the rice gently with your fingers until the water runs clear—this removes excess starch and prevents clumping. Proper rinsing ensures the grains remain separate while still achieving the signature sticky texture.
- Soak the Rice: Transfer the rinsed rice to a large bowl and cover it with cold water. Let the rice soak for at least one hour, ideally three hours, or overnight if convenient. Soaking softens the rice grains, which shortens the steaming time and helps achieve a tender, chewy consistency. If you’re short on time, even one hour will work, but longer soaking is better for uniform cooking.
- Prepare Steaming Setup: While the rice is soaking, prepare your steaming equipment. Fill a large pot with about one-third to one-half of water, making sure the water level won’t touch the sieve or steamer basket. Place the sieve or steamer basket over the pot. Cover the top with a clean kitchen towel, then place a lid over the towel to trap steam without letting moisture drip directly onto the rice.
- Steam the Rice: Drain the soaked rice and transfer it to the prepared sieve or steamer basket. Cover with the towel and lid. Steam the rice over medium simmering water for 30–50 minutes, depending on soaking time. Rice soaked for one hour may take up to 50 minutes, while rice soaked for three hours may be done in about 30 minutes. Check the texture by tasting a small amount; it should be soft, slightly chewy, and perfectly sticky without being mushy.
- Prepare the Coconut Mixture: While the rice is steaming, combine 1 cup (240 ml) of coconut milk, ¼ cup (50 g) sweetener of choice, and ⅓ teaspoon sea salt in a medium pan. Heat the mixture gently over medium heat, stirring constantly until the sweetener dissolves completely. Bring to a gentle boil, then remove from heat. Taste and adjust sweetness if desired. This coconut mixture will infuse the steamed rice with creamy flavor.
- Combine Rice and Coconut Mixture: Once the rice is fully steamed, carefully transfer it into the pan with the coconut mixture. Fold the rice gently using a spatula or spoon to coat every grain without mashing. Cover the pan and allow the rice to sit for 45–60 minutes. During this time, the rice will absorb the coconut milk, becoming rich, creamy, and slightly sticky—the perfect texture for pairing with mango.
- Make Extra Coconut Sauce: For the topping sauce, combine ½ cup (120 ml) coconut milk, 1 ½ tablespoons sweetener, a pinch of sea salt, and 1 ½ teaspoons cornstarch or tapioca flour in a small pan. Heat over medium heat, stirring constantly to prevent lumps. Bring the sauce to a gentle boil and simmer for about one minute until it thickens slightly. Remove from heat and allow it to cool slightly before drizzling.
- Prepare Mangoes: While the rice and sauce rest, peel 1–2 large ripe mangoes and slice them into thin, even wedges. The slices should be uniform to allow for elegant presentation and easy eating. Choose mangoes that are fragrant and slightly soft to the touch for maximum sweetness.
- Plate the Dessert: On each dessert plate, place about 1/3 cup of the coconut-infused sticky rice. Arrange the mango slices neatly beside the rice. Drizzle the prepared coconut sauce generously over the rice, letting it pool slightly around the edges.
- Add Garnishes and Serve: Finish by sprinkling toasted sesame seeds or coconut flakes on top for texture and visual appeal. Serve immediately while the rice is warm and the mango is fresh. For a slightly chilled variation, refrigerate the rice for 10–15 minutes before plating but add mango slices at the last moment to retain their fresh flavor and firmness.
Notes
- Coconut Milk Choice: Full-fat coconut milk delivers a richer, creamier texture, while lite coconut milk reduces fat but retains flavor.
- Sweetener Flexibility: Use your preferred sweetener—organic sugar, coconut sugar, maple syrup, or sugar alternatives like Erythritol or Xylitol. Adjust sweetness to taste.
- Rice Soaking Tips: Soaking for at least three hours or overnight ensures evenly cooked, tender rice. Short soaking works but increases steaming time.
- Steaming Advice: Ensure rice does not touch boiling water to avoid soggy grains. A steamer basket or sieve works best.
- Serving Timing: Serve warm or at room temperature; drizzle extra sauce just before serving to maintain the perfect texture.
- Make-Ahead Tip: Prepare the sticky rice in advance and gently reheat before serving. Keep mango slices separate until plating.
