What type of steamer basket do I need?

The most traditional steamer basket used to make Thai sticky rice is a tall, cone-shaped woven bamboo basket known as a huad. If you don’t own one, you can use a standard metal steamer basket or even a mesh strainer set over a pot of simmering water and covered tightly. Just be sure to line the steamer basket with a thin cloth so the rice doesn’t fall through into the water.

Do I have to soak the rice?

We highly recommend soaking the rice for at least 4 hours because it helps the rice cook through evenly and achieves that signature sticky texture. However, if you’re in a crunch for time, you can skip this step and simply steam the rice for longer.

How long will mango sticky rice keep?

When refrigerated in an airtight container, this sticky rice will keep for 2 days. Just be sure to reheat before serving.

Thai Mango Sticky Rice (4 Easy Ingredients!)

Name: Thai Mango Sticky Rice Recipe
Prep time: 8 h 30 min
Cook time: 40 min
Total time: 9 h 10 min
Cuisine: Thai
Ingredients: 1 cup glutinous sweet rice; 1 cup full-fat coconut milk; ¼ cup sugar; ¼ tsp salt; ½ cup full-fat coconut milk; 1 tbsp sugar; Pinch of salt; 1 tsp cornstarch + 1 tbsp water (optional, for thickening); 2-3 ripe mangoes, peeled and sliced; Toasted sesame seeds (optional)

Description

This Mango Sticky Rice is a classic Thai dessert made with glutinous rice, coconut milk, and fresh mangoes. All you need are 5 simple ingredients!

Ingredients

Sticky rice:

1 cup glutinous sweet rice
1 cup full-fat coconut milk
¼ cup sugar
¼ tsp salt

Coconut sauce:

½ cup full-fat coconut milk
1 tbsp sugar
Pinch of salt
1 tsp cornstarch + 1 tbsp water (optional, for thickening)

For serving:

2-3 ripe mangoes, peeled and sliced
Toasted sesame seeds (optional)

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Instructions

Rinse and soak the rice: Rinse the glutinous rice until the water runs mostly clear. Cover with water and soak overnight.
Steam the rice: Drain the water and wash until the water is clear. Bring a pot of water to a boil, then place the rice in a strainer over the pot or in a bamboo steamer with wet cheesecloth. Create a well in the middle of the rice and cover with a lid. If needed, you can use a kitchen towel to cover any big gaps, but be sure it is not too close to the flame. Steam over medium heat for 25–30 minutes until soft and sticky.
Make the coconut mixture: When the rice is almost done steaming, heat 1 cup coconut milk, sugar, and salt in a saucepan over medium heat—don’t boil. Stir until sugar dissolves.
Mix rice + coconut mixture: Transfer the hot rice to a wide shallow bowl. Pour the warm coconut mixture over it, spreading it out so it is fully coated, then set aside for 30 minutes. Stir occasionally.
Make the sauce (optional but recommended): Heat ½ cup coconut milk with sugar and salt. In a separate small mixing bowl, mix the cornstarch and water to form the cornstarch slurry. Add the cornstarch slurry to the pot and stir until the coconut sauce thickens slightly. Remove from the heat.
Serve: Pair the rice with sliced mango and a drizzle of coconut sauce. Sprinkle sesame seeds on top if using and enjoy.

Notes

The sticky rice will keep well in the fridge for up to two days; just be sure to reheat it before serving. We recommend only cutting the mango when ready to serve.

Prep Time: 8 Hours 30 Minutes
Cook Time: 40 Minutes
Category: Dessert
Method: Stove Top
Cuisine: Thai