Thai Mango Sticky Rice

Thai mango sticky rice


Sticky Rice

1 cup (g) glutinous rice, dry
2 cups (g) water
1 cup (g) coconut milk
cup (g) sugar, white
tsp (g) salt

Coconut Mlik Sauce

cup (g) coconut milk
tbsp (g) sugar, white
tsp (g) salt

Mango Toppings

2 (g) mango, ripe
1 tbsp (g) sesame seed, toasted


  1. In a saucepan, bring the water to a boil.
  2. Add the rice and reduce the heat to low. Simmer until the rice is cooked and all the water has been absorbed. Stir occasionally. This takes approximately 15-20 minutes.
  3. While the rice is cooking, in another saucepan, combine 1 cup of coconut milk, 2/3 cup sugar, 1/3 teaspoon of salt and bring it to a boil. Stir constantly. Take it off the heat once all the sugar has been dissolved.
  4. Pour the sweet coconut mixture into the saucepan containing the cooked rice. Cover and allow it to cool for 1 hour.
  5. Make the coconut milk sauce by combining 1/3 cup coconut milk, 2/3 tablespoon sugar, and 1/6 teaspoon salt into a saucepan and heat on medium until the sugar has dissolved. Remove from heat.
  6. Finally, cut the mango and arrange the dish as follows, place the sticky rice on a plate, top the rice with mango, drizzle the coconut milk sauce over the mangos, and sprinkle the top with toasted seasme seeds. Serve warm.
Thai mango sticky rice ndata