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Perfect Sticky Rice with Coconut Cream and Mango

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A classic Thai dessert featuring perfectly steamed sticky rice combined with rich coconut cream and ripe mango slices, delivering a tropical and comforting treat that’s quick and easy to make.

Ingredients

Scale
  • 1 cup glutinous (sticky) rice (also called sweet rice; look for Thai or Lao brands for best results)
  • 1 ½ cups water (for soaking and steaming)
  • 1 cup canned coconut milk (full-fat for creaminess; Thai Kitchen brand preferred)
  • ⅓ cup granulated sugar (adjust to taste)
  • ¼ teaspoon salt (balances sweetness perfectly)
  • 2 ripe mangoes, peeled and sliced (choose sweet, fragrant varieties like Ataulfo or Nam Dok Mai)
  • Toasted sesame seeds or mung beans (optional, for garnish and crunch)

Instructions

  1. Rinse and soak the rice: Place 1 cup of glutinous rice in a bowl and rinse under cold water until the water runs clear (usually 3-4 times). Then, soak the rice in 1 ½ cups of water for at least 4 hours or overnight.
  2. Prepare the steamer: Set up your steaming basket over a pot of boiling water. Make sure the water doesn’t touch the rice. Line the basket with cheesecloth or a clean kitchen towel to prevent grains from falling through.
  3. Steam the rice: Drain the soaked rice and spread it evenly in the steamer basket. Cover and steam for 20-25 minutes. Halfway through, gently stir the rice to allow even cooking. The grains should be tender but sticky, not mushy.
  4. Make the coconut cream sauce: While the rice steams, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt in a saucepan. Warm over low heat, stirring occasionally until sugar dissolves. Do not boil. Remove from heat once smooth and fragrant.
  5. Combine rice and coconut sauce: Transfer the steamed rice to a mixing bowl. Pour about ¾ of the warm coconut sauce over the rice. Gently fold the sauce into the rice with a wooden spoon until well combined. Cover and let it sit for 20-30 minutes to absorb the flavors.
  6. Prepare the mango: Peel and slice 2 ripe mangoes into thin, even pieces. If mangoes aren’t in season, use frozen mango chunks thawed gently.
  7. Serve: Spoon the sticky rice onto plates, arrange mango slices on the side, and drizzle the remaining coconut cream sauce over the top. Sprinkle with toasted sesame seeds or mung beans for crunch.

Notes

Soaking the rice for at least 4 hours or overnight is crucial for the chewy texture. Steam the rice gently and avoid boiling to prevent mushiness. Warm the coconut sauce gently without boiling to avoid separation. Let the rice absorb the coconut sauce for 20-30 minutes for best flavor. Fresh ripe mangoes are recommended for optimal sweetness and texture. Leftovers can be refrigerated for up to 2 days and reheated gently by steaming or microwaving with a damp paper towel. Avoid freezing as it affects texture.

Nutrition

Keywords: sticky rice, coconut cream, mango, Thai dessert, glutinous rice, tropical dessert, easy dessert, vegan dessert, gluten-free dessert

Find it online: https://lucydishes.com/perfect-sticky-rice-with-coconut-cream-and-mango-recipe-easy-step-by-step-guide/