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Mango Sticky Rice
Coconut sticky rice with mango is a classic Thai dessert. This easy stovetop method eliminates the need for any special equipment.
👥 4 Servings🔥 Cook: 10 min👤 Rick Martinez📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●measuring cup
- ●pan
- ●saucepan
📝 Preparation Steps
1
Pour coconut milk into a large measuring cup or medium bowl. Fill empty can with cold water and add to coconut milk, whisking to combine. Add rice, cover, and let sit at room temperature 8–⏱️ 12 hours (coconut cream will rise to the top as rice soaks; whisk to combine before straining). Strain rice through a fine-mesh sieve set over a bowl; reserve ¾ cup soaking liquid.
2
If cooking on a stovetop: Choose a large saucepan with a lid. Spread a clean kitchen towel on a work surface and place lid in the center, handle up. Tie 4 corners of towel together on top of lid (you’ve just turned the lid into a special airtight steam absorber that prevents the rice from getting gummy). Bring rice, sugar, salt, and reserved ¾ cup soaking liquid to a simmer in saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat to low, cover, and cook until liquid is absorbed, 15–⏱️ 25 minutes—try not to lift the lid at all for the first ⏱️ 15 minutes. At the 15-minute mark, uncover and scrape a spoon against bottom of pan to make sure rice isn’t sticking and all liquid is gone. If there’s still liquid, replace lid and keep cooking. If using a rice cooker: Combine rice, sugar, salt, and reserved ¾ cup soaking liquid in machine’s bowl and stir to dissolve sugar. Close lid and set cooker to “sweet rice” setting.
3
Remove from heat and let sit, covered, ⏱️ 15 minutes. Using a fork, break up rice (it will have taken shape of bottom of pan) and separate into smaller clumps; rice will be very sticky so it will not separate into individual grains.
4
Divide warm rice among small bowls. Serve with mango alongside. Sprinkle with sesame seeds, then top with lime zest and a squeeze of lime juice. Editor’s note: This recipe was originally published in June 2017. Head this way for more of our best mango recipes →
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