Can I Use Other Types of Rice?

While glutinous rice is traditional, you can use jasmine rice for a different texture. However, the sticky consistency might not be the same.

Can I steam the rice instead of cooking it in a rice cooker?

Yes that’s the traditional method. To steam sticky rice, rinse 2 cups of sticky rice until the water runs clear, then soak it in water for at least 4 hours or overnight. After soaking, drain the rice and line a steamer basket with cheesecloth or a clean kitchen towel. Place the rice in the lined steamer, set it over a pot of boiling water (ensuring the water doesn’t touch the rice), cover, and steam for 20-30 minutes until the rice is tender and sticky. Once done, let it sit for a few minutes, then fluff with a fork before serving.

How Do I Store Leftovers?

Store leftovers in an airtight container in the fridge. Reheat gently in the microwave or on the stovetop with a splash of coconut milk.

Can I Make This Dessert Ahead of Time?

Yes, you can prepare the sticky rice and coconut sauce ahead. Assemble with fresh mango slices just before serving.

What If I Can’t Find Fresh Mangoes?

Use frozen mango slices if fresh ones are unavailable. Thaw and drain them well before using.

How Do I Reheat the Sticky Rice?

Reheat sticky rice gently with a bit of water or coconut milk to restore its texture. Avoid microwaving for too long to prevent drying out.

Thai Mango Sticky Rice Recipe

Name: Thai Mango Sticky Rice Recipe | Catherine Zhang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Thai
Ingredients: Sticky Rice: Glutinous rice; water; Coconut Sauce: Coconut milk; granulated sugar; cornstarch; pinch of salt; Fruit: Ripe mangoes

Mango Sticky Rice

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Savor the tropical delight of mango sticky rice, a sweet and creamy treat that’s pure paradise!

Author: Catherine Zhang
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 Servings 1x
Category: Rice
Method: Easy
Cuisine: Thai

Ingredients

Units Scale

Coconut Sticky Rice

275g Glutinous rice (1 1/2 cup)
480ml Water (2 cups)

Coconut Sauce

400ml Coconut milk
50g Granulated sugar (1/4 cup)
1 tsp Cornstarch
Pinch of salt

Mango

3–4 Ripe mangoes

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Instructions

Rinse the glutinous rice under cold water until the water runs clear, then drain.
Place the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions.
In a saucepan, combine coconut milk, granulated sugar, and a pinch of salt. Cook over medium heat, stirring occasionally, until the sugar is dissolved.
Pour half of the coconut sauce into the cooked rice in the rice cooker. Stir gently to combine and let it sit for about 10-15 minutes to absorb the flavors.
In a small bowl, mix cornstarch with a little water to create a slurry.
Gradually add the cornstarch slurry to the remaining coconut sauce in the saucepan, stirring continuously until the sauce thickens slightly. Remove from heat.
Peel the ripe mangoes and slice them into thin, even pieces or cubes.
Serve a portion of the coconut sticky rice on a plate.
Arrange the mango slices on the side of the sticky rice.
Drizzle the thickened coconut sauce over the top of the rice and mango.
Enjoy your mango sticky rice warm or at room temperature.

Find it online: https://zhangcatherine.com/mango-sticky-rice/