In Italy or France, a cheese platter may sometimes take the place of dessert, while in Thailand rice topped with sliced mango makes for a not-too-sweet after-meal treat. Should you find that this recipe for Thai-style mango sticky rice is not quite dessert-like enough to satisfy your sweet tooth, though, it might make for a refreshing side dish or a flavorful breakfast food.
The glutinous rice used in this recipe, which is also called sweet or sticky rice, is not the same thing as the standard white rice typically found in supermarkets. Recipe developer Cecilia Ryu says of this rice, “It has a very unique chewy texture … [and] is commonly used for sweet and savory dishes in Asian cultures.” That being said, it is something you may need to purchase from an Asian grocery store or order online. You will also need a steamer to cook the rice, suggests cheesecloth for lining the steamer basket, as well. What with sourcing the ingredients and equipment, it may take a little work to put together this mango sticky rice, Even so, “If you are a mango lover, I would highly recommend trying this recipe.”
ingredients for the Thai mango sticky rice
1 cup Thai sweet rice (aka sticky rice)
1 1/2 cups water, divided
1 (13.5-ounce) can coconut milk, divided
1/4 teaspoon salt
4 to 5 tablespoons brown sugar, to taste, divided
1 to 2 ripe mangoes
Steps to Make It
1.Gather the ingredients.
2.Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.
3.Add 1/2 cup more water, plus 1/2 can of the coconut milk, the salt, and 1 tablespoon of the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.
4.Simmer 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.
5.To make the sauce, warm (do not boil) the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will not taste as sweet once added to the rice.)
6.Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.
7.Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce.
Recipe Variations
For even saucier rice, add scoops of rice (portion out 1 scoop per person) directly to the pot with the sauce. Stir over low heat, gently breaking apart large lumps but leaving smaller chunks. Add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. Top with any additional mango and sauce.
To dress up the dessert bowl, sprinkle sesame seeds or coconut flakes on top.
Replace the brown sugar with palm sugar or granulated sugar.
How to Store and Reheat
If you have leftovers, it’s best to store the sticky rice and sauce separately. They’ll keep for up to three days in the refrigerator. Mango sticky rice is delicious either hot or cold. To reheat it, gently warm the rice in the microwave, just until it reaches room temperature. Do the same with the sauce or keep it cold. If the sauce thickens too much, stir in a splash of coconut milk.
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