Sticky Rice with Mangoes
Indulge in the tropical flavors of Thailand with this irresistible Sticky Rice with Mangoes recipe, a beloved classic that's as beautiful as it is delicious. Featuring tender, steamed glutinous rice infused with a creamy, slightly sweet coconut sauce, this dish perfectly complements the natural sweetness of ripe mango slices. A drizzle of optional coconut topping sauce and a sprinkle of toasted sesame seeds add depth and texture, making each bite a heavenly experience. With simple ingredients like coconut milk, sugar, and a hint of salt, this dessert is easy to prepare yet delivers an authentic taste of Southeast Asia. Perfect for warm-weather gatherings or as a special treat, this gluten-free delight is sure to captivate both your taste buds and your guests.
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Ingredients
- 1 cup glutinous rice (sticky rice)
- 1 cup coconut milk
- 0.3333333333333333 cup granulated sugar
- 0.25 teaspoon salt
- 2 ripe mangoes
- 1 tablespoon toasted sesame seeds
- 1 teaspoon cornstarch
- 2 teaspoons water
Directions
Step 1
Rinse the glutinous rice thoroughly under cold water until the water runs clear, then soak the rice in water for at least 4 hours or overnight. Drain the rice before cooking.
Step 2
Steam the soaked rice using a bamboo or regular steamer. Line the steamer with cheesecloth to prevent the rice from sticking. Steam for approximately 25-30 minutes, or until the rice is fully cooked and tender.
Step 3
While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the coconut milk, granulated sugar, and salt. Heat over low-medium heat, stirring, until the sugar and salt completely dissolve. Do not let the mixture boil.
Step 4
Once the sticky rice is cooked, transfer it to a large mixing bowl. Pour 3/4 of the warm coconut sauce over the hot rice and gently mix until fully coated. Cover the bowl with plastic wrap and let the rice absorb the sauce for about 15-20 minutes.
Step 5
Meanwhile, make the optional topping sauce. In a small saucepan, mix the remaining 1/4 of the coconut sauce with 1 teaspoon of cornstarch dissolved in 2 teaspoons of water. Heat over low heat, stirring constantly, until the mixture thickens slightly.
Step 6
Peel and slice the ripe mangoes into thin wedges.
Step 7
To serve, shape a portion of the sticky rice onto a plate. Arrange mango slices beside the rice, and drizzle the topping sauce (if using) over the rice. Sprinkle toasted sesame seeds on top as a garnish.
Step 8
Serve immediately and enjoy this delightful Thai dessert!
Nutrition Facts
| Serving size | (857.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 781.8 |
| Total Fat 5.5g | 0% |
| Saturated Fat 1.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 635.7mg | 0% |
| Total Carbohydrate 184.0g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 129.6g | |
| Protein 8.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 123.5mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 871.8mg | 0% |
Source of Calories