Everyday Kitchen

Thai · Desserts

Mango Sticky Rice

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Steam soaked Thai glutinous rice. Let it absorb sweet coconut milk, then serve with mango and a coconut topping.

Prep
15 min
Cook
30 min
Soak + rest
280 min
Total
325 min
Servings
4
Difficulty
Medium
Cuisine
Thai
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of mango sticky rice
Photograph includes a crunchy garnish not used in this draft. This photograph is not a tested result of our draft recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Main ingredients

Liquids

Seasoning and finishing

Equipment

Heatproof bowl with cover; sieve; cloth-lined steamer with lid; two small saucepans; small bowl; spoon; whisk.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Soak the rice · About 1 min

  1. Rinse 240 ml uncooked white Thai glutinous rice until the draining water becomes much less cloudy.
  2. Put the rice in the bowl.
  3. Add cool water to cover the rice by at least 3 cm.
  4. Soak for at least 4 hours.
  5. Drain the rice completely.

Steam · About 25 min

  1. Add water to the steamer’s minimum fill level.

    Check: The water must remain below the rice and the steamer cloth must stay away from the burner.

  2. Bring the steamer water to a boil.
  3. Spread the rice in the damp cloth-lined basket.
  4. Cover the steamer.
  5. Steam over medium heat for 20–25 minutes.

    Check: A tasted grain should be tender throughout, without a hard centre.

Sweeten and rest · About 20 min

  1. Put 160 ml full-fat canned coconut milk for the rice, 7 tbsp sugar and ½ tsp salt for the rice in a small saucepan.
  2. Warm over low heat, stirring until the sugar dissolves.
  3. Transfer the hot rice to a heatproof bowl.
  4. Pour the sweet coconut milk over the rice.
  5. Fold gently to combine.
  6. Cover the bowl for 20 minutes.
  7. Fold the rice gently once more.
  8. Cover the bowl for another 20 minutes.

    Check: The rice should absorb the coconut milk and remain moist.

Make the topping · About 2 min

  1. Mix 1 tsp rice flour with the measured 1 tbsp water in the small bowl.

    Check: The measured tablespoon of water is for this slurry; soaking and steaming water are additional.

  2. Put 120 ml full-fat canned coconut milk for the topping and ¼ tsp salt for the topping in the second saucepan.
  3. Warm over medium-low heat.
  4. Whisk the rice-flour slurry into the coconut milk.
  5. Simmer for 1–2 minutes.

    Check: The topping should thicken enough to lightly coat a spoon.

Serve · About 1 min

  1. Divide the rice between plates.
  2. Arrange 3 whole ripe mangoes, peeled and sliced beside the rice.
  3. Spoon the coconut topping over the rice.

Tips

  • Includes four hours soaking and forty minutes resting. Ordinary white rice will not produce the same texture.

Substitutions

  • Use ripe peeled peaches instead of mango for a different dessert.

Storage

  • Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
  • Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.

Make ahead

  • Soak rice as directed; prepare coconut sauce one day ahead.

FAQ

Can I use ordinary basmati rice?

No. This draft needs glutinous sticky rice.

Does glutinous mean gluten?

No. It describes the sticky texture; check product labels for cross-contact.

How should I store mango sticky rice?

Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.

Recipe source and adaptation

Measured home adaptation: Pailin Chongchitnant: Thai Mango and Sticky Rice.

Omits the optional toasted mung-bean topping; slightly reduces the sugar.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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