Description
Indulge in the delightful flavors of Thailand with this classic Mango Sticky Rice recipe. Sweet sticky rice infused with coconut milk, served with fresh mango slices and a drizzle of warm coconut milk, topped with sesame seeds for a touch of nuttiness.
Ingredients
Scale
Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups water
Coconut Milk Mixture:
- 1 1/2 cups coconut milk (divided)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
Additional:
- 2 ripe mangoes (peeled, pitted, and sliced)
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
- Rinse and Soak Rice: Rinse sticky rice until water runs clear, then soak for at least 4 hours or overnight.
- Steam Rice: Drain rice and steam over simmering water for 25–30 minutes until tender.
- Prepare Coconut Milk Mixture: Heat 1 cup coconut milk with sugar and salt until sugar dissolves.
- Combine and Rest: Mix cooked rice with sweetened coconut milk, cover, and let sit for 20–30 minutes.
- Warm Coconut Milk: Warm remaining coconut milk in a saucepan.
- Serve: Plate rice, top with mango slices, drizzle with warm coconut milk, and garnish if desired.
Notes
- If glutinous rice is unavailable, sushi rice can be used as an alternative.
- Choose ripe mango varieties like Ataulfo or Thai mangoes for the best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
