Thai Mango Sticky Rice
Recipe type: Dessert
  • 1½ cups glutinous Thai (sweet) rice
  • 1 cup well-stirred canned unsweetened coconut milk
  • ⅓ cup sugar
  • ⅛ teaspoon salt
  • 1 ripe mango, peeled, pitted, and cut into thin slices
  • toasted sesame seeds (optional)
  • -Topping Sauce-
  • ⅓ cup canned unsweetened coconut milk
  • 3 tablespoons sugar
  1. In a bowl, wash rice several times in cold water until water is clear. Let rice soak in cold water overnight in the frig.
  2. Drain rice well in a sieve.
  3. Cook in a steamer if you have one or set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a lid, 30 to 40 minutes, or until tender. Remember to check water level in pan occasionally, add more water if needed.
  4. While rice is cooking prepare sauce in a small saucepan by bringing 1 cup coconut milk to a boil with ⅓ cup sugar and salt, stirring until sugar is dissolved, and remove from heat.
  5. Transfer cooked rice to a bowl and stir in coconut milk mixture. Let rice stand, covered, 20 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
  6. While rice is standing prepare topping sauce, in a small pan boil ⅓ cup coconut milk with 3 tablespoons sugar, stir for 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
  7. To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds (optional). Divide mango slices among plates.