Coconut sticky rice with mango recipe
Super easy coconut sticky rice with mango made in a rice cooker or microwave! This delicious and easy-to-make dessert is perfect for summer!
Servings: 6 servings
Ingredients
- 2 whole fresh ripe mangoes either chilled or room temperature
- 150 gram long grain sticky rice Thai glutinous rice or Thai sweet rice
- 148 gram water for rice cooker, see notes
- ¼ tsp salt
For the coconut sticky rice sauce:
- 13.5 oz. canned full fat coconut milk unsweetened
- ¼ tsp coarse sea salt
- ¼ tsp vanilla extract
- 2 tsp coconut brown sugar or palm sugar
- 1 tsp tapioca starch optional
- Serving Toasted white or black sesame seeds or toasted mung beans, coconut flakes
Instructions
- Cook the sticky rice: There are two methods to make sticky rice quick and easy. The first method is using a microwave. The second method is using a rice cooker. For detailed cooking steps, please click the link(s) to see more. Essentially, rinse the rice 3-4 times until the water almost runs clear.
- For microwave sticky rice: Soak the rice in hot boiling water (1-inch above the leveled rice) for 20 minutes, drain, and microwave on medium-high powder (700W) for 5 minutes. Flip the rice, level it, and microwave for 5 more minutes.
- For sticky rice in rice cooker: No need to soak the rice. Add the rice (150 gram) to the rice cooker with room temperature water (148 gram). Set for white, mixed rice, or sweet rice setting. Let sit for 15 minutes before serving.
- After the rice is done. Keep it covered and warm
- Make the sauce: In a saucepan, add the ingredients from the milk to the sugar. Stir with a wooden spoon over medium-low heat, uncovered, to warm up the milk, about 5 minutes.
- Soak the rice: While the sauce is still hot, add the sticky rice to a large heat resistant bowl and pour in half the amount of the coconut milk sauce. Gently combine the rice with the milk to allow the rice to soak up the sweet sauce for 20 minutes. Cover the bowl to keep the rice warm.
- Thicken the remaining sweet coconut sauce: Make a slurry by combining the starch with 1 tbsp water. Bring the sauce to a gentle simmer over medium-low heat, take care not to spill the milk. Add the starch and stir with a wooden spoon until the sauce is slightly thickened with a light glossy texture, about 1 minute. Turn off the heat. Set the sauce aside to cool to room temperature.
- Serve, peel the mango and carefully slice it along the core with a small paring knife and dice each halve into bite sizes. Divide the rice pudding into 4 serving bowls and top each bowl with mango, about half mango per serving. Sprinkle sesame seeds on top and drizzle with a few tablespoons of the thickened sweet coconut sauce.
- Serve at room temperature or slightly chilled as long as the rice texture is still soft and gooey.
- Leftovers: Pack the soaked-sweetened sticky rice separately from the mangoes and the sauce. Chill them in the fridge. The rice should remain soft and not hard the next day. The texture will turn more rice pudding-ish texture overnight.
Notes
- How much rice does this recipe make? This recipe makes a little over 1 cup of sticky rice.
- Rice to water ratio: The water quantity listed in the recipe is for the rice cooker in 1.5 parts sticky rice to 1.25 parts water ratio. If using a microwave, you just need to soak the rice in hot boiling water 1-inch above the leveled rice for 20 minutes before microwaving. See microwave sticky rice or rice cooker sticky rice for details.
- Thicker sauce: If you prefer a thicker sticky rice sauce, increase the starch quantity by another teaspoon.
- Is mango sticky rice served hot or cold? You can serve it warm, at room temperature, or chilled, as long as the rice remains soft, sticky, and gooey. Glutinous rice tends to clump and harden when cooled, but in my experiment, the rice stays soft after refrigeration for up to 2-3 days. This is because the rice is soaked in sweet coconut sauce during cooking. After soaking, the rice continues to absorb the sauce, turning more pudding-like in texture without affecting the taste.
- My rice is too hard: If your rice turns too hard to enjoy, take the amount you need and put the rice in a heatproof bowl and loosely cover it in the microwave on medium for 1 minute. The steam will help the rice bounce back to its original soft and sticky texture.
- Can I use sushi rice or Jasmine rice? Unfortunately no. Despite some articles suggesting you can use sushi rice (short grain white rice) or Jasmine rice (medium-long grain white rice) as substitutes, overcooked white rice that turns mushy and sticks together is not the same as sticky rice. Glutinous rice, also known as sweet rice or sticky rice, becomes sweet and chewy once cooked, while regular white rice lacks this unique texture and flavor. To get the authentic taste and feel of Mango Sticky Rice, using glutinous rice is essential.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg