Sticky Rice With Mango
- Total Time
- 30 to 40 minutes, plus at least 2 hours’ soaking time
- Rating
- Comments
- Read comments
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Ingredients
- 1cup glutinous (sweet) rice, preferably long-grain
- 1¼cup coconut milk, fresh or canned (see note)
- ½cup granulated cane sugar, raw sugar or light brown sugar
- ½teaspoon fine sea salt
- ½cup coconut cream, fresh or canned (see note)
- 1 or 2ripe mangoes, peeled and cut in ½-inch slices
Nutritional analysis per serving (4 servings)
558 calories; 26 grams fat; 23 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 7 grams protein; 308 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Step 2
Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
- Step 3
Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- Step 4
While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Step 5
Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
- A 13.5-ounce can of coconut milk will yield the 1¼ cups milk, plus ½ cup cream. Open can, spoon off the cream and stir up remaining milk.
Private Notes
Comments
Hi! I use sushi rice or other short grained sticky rice. I usually make the rice in one pot and heat the coconut milk and cream (I do not bother separating) in another pot with the salt and sugar. When rice cooked, pour over coconut mixture. Mix it well and let sit for a few minutes to absorb. I usually serve with whatever fruit is around, including mangos but also good with blueberries, cut-up strawberries, etc. It is a favorite for breakfast. Hope you can make and enjoy!
This is THE sticky rice and mango recipe that I've been looking for! It is easy and wonderful, and tastes just like my Thai friend used to make. Definite keeper!
One thing I figured out making this the 2nd time is to make sure when you put the rice in the strainer above water is that the water is pretty close to the bottom of the strainer. The first time I did it I had the water about 3-4 inches from the bottom of the strainer and it took 2x as long to get the rice cooked. You want to make sure it's getting the steam up as close as possible without it getting wet. Hope that helps!
You should rest the coconut-milk-mixed sticky rice for at least 20-30 mins until the rice absorb all the liquid and looks firms. It’s not supposed to look wettish or, even worse, like a soup or a risotto. Try adding the coconut milk bit by bit, rest it at room temperature, and repeat the process again until it tastes fine for you. The rice grains should still be separable from each other - that’s what we called a good sweet sticky rice here in Thailand. Or you can search for « ข้าวเหนียวมูน » and google translate for more authentic recipes which is almost as easy as this one.
Glutinous comes from the fact that the rice agglutinates, from Latin, to clump, adhere, or stick together because of the carbohydrates which coat the grains. It's much more pleasant to think about little clumps of sweet rice, and it avoids the common confusion with gluten which is a protein and causes "sticky" by a different mechanism.
For anyone else who didn’t read the comments recommending dialling back the sugar until they’d already made this recipe, I salvaged it by holding back the coconut cream so it functioned as a separate, unsweetened topping to cut through the sugar, and added roasted sesame seeds, lime zest, Maldon salt, and unsweetened coconut chips as a sour-savoury garnish. Probably only a worthwhile solution (or “solve,” for those who have spent too long working alongside people who insist on using “learning” as a noun) if you already have all that stuff on hand, but I did and was happy with the result (or “end result,” for those who have spent too much time in an office surrounded by people who insist on putting the words “strategic” and “action” before the word “plan”).
The editorializing was more helpful (and entertaining!) than the recipe observations. Well done! You (or actually the people you're capping on) are speaking my language! All of those extras are nice-to-haves!
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