Mango Sticky Rice Recipe

Step 1

Rinse and soak the rice. Rinse the sticky rice 3-5 times under plenty of cold water until the water starts to run almost clear (and not cloudy). To do this, place the rice in large bowl, cover it with a couple inches of cold water and stir it around with your hand to wash off the excess starch. Drain off the starchy liquid and repeat until the water runs almost clear. Then, add fresh water to cover the rice about an inch above the surface and then let it soak for 8-10 hours or overnight.

Step 2

ALTERNATE FAST METHOD: wash and drain the recipe as described above and then cover it with 1 ½ inches of boiling water. Cover the bowl and let soak for 20 minutes.

Step 3

Cook the sticky rice. Drain the soaked rice over a strainer and set the strainer over a pot with about an inch of boiling water (see images in the article above). Do not let the bottom of the strainer touch the boiling water. Cover and steam for 20 minutes until translucent and cooked through. Halfway through cooking (i.e. after 10 minutes) flip the rice, then cover and let steam for the remaining 10 minutes. It will be firm and chewy but not mushy. Do not over-cook it at this point because it will continue to cook once you add it to the hot coconut milk mixture.

Step 4

Make the coconut milk mixture. The sauce should be ready before the rice because you will need to immediately add the hot coconut sauce to the hot sticky rice. In a small saucepan over medium heat, combine coconut milk, granulated sugar and salt in a small saucepan. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 minutes. Reserve ¼ cup (60ml) of this mixture to serve as a sauce for later.

Step 5

Place the just cooked hot sticky rice in a shallow 8-inch baking dish or pie dish and gently push it out to spread it in an even layer. Pour the hot coconut milk mixture evenly over the rice and toss it gently just to ensure all the rice comes into contact with the milk but do not stir it or it will become mushy. Cover the dish tightly with plastic wrap and then cover with a lid or a plate and sed aside to rest for 30 minutes, covered, without stirring. Uncover the rice, gently flip it over, the cover and leave it for another 10 minutes. The rice will absorb the coconut milk as it sits. Again, do not stir or it will get mushy.

Step 6

Make the thickened coconut sauce. Add rice flour and a pinch more salt to the saucepan with the reserved sauce (it should be a bit saltier than the sticky rice). Place it back on the heat and bring it to a simmer for just 30 seconds so it thickens up. Let it cool.

Step 7

When ready to serve, slice up the mango and serve the sticky rice with sliced ripe mango. Pour the thick coconut milk sauce on top and sprinkle over some toasted sesame seeds if desired. It is SO delicious!