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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
Peel and slice the ripe mangoes into thin wedges.
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.
Serve immediately and enjoy this delightful Thai dessert!
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 129.6 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
