Authentic Thai Sticky Rice with Mango
Thai sticky rice with mango is heavenly and scrumptious - and it is THE beloved dessert in Thailand. You only have to try it once to understand why EVERYONE loves this dessert. I have yet served it to anyone who really didn't enjoy it.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups of sticky rice
- 1 14-ounce can of coconut cream
- 3 tablespoons of granulated sugar
- 1/2 cup of water
- 1/4 teaspoon of salt
- 2 mangos, sliced in one inch slivers
Instructions
- 1
Wash the sticky rice in several changes of cold water (recommended at least 4 times) until the water is clear in order to remove the outer starch on each grain of rice. The water should be clear, and not cloudy or milky from the starch. Soak the rice in clear, cold water for at least 4 hours.
- 2
Drain the rice. Set it in a bamboo steamer over a pot of steaming water. Cover with a lid for 15 minutes.
- 3
After 15 minutes, take the bamboo steamer off the pot and flip the rice. Put it back on the pot for another 15 minutes.
- 4
While the rice is cooking in the last 15 minutes, pour the coconut cream into the saucepan. Add the sugar, salt, and water until the sugar is dissolved. Heat all the way through without boiling and remove from heat. Keep the mixture warm.
- 5
Once the rice is done, transfer the rice into a heat-safe large bowl.
- 6
Take the coconut cream and sugar mixture and add a couple of ladles into the sticky rice bowl, delicately mixing it in. Keep adding more ladles while stirring. The goal is to allow the rice to remain sticky, but not be mushy.
- 7
Once the mixture looks like a sticky grain, pudding texture, cover the rice and let it stand for 5 minutes to allow the rice to absorb the mixture.
- 8
To serve, scoop the rice into a serving bowl and add the mango slices on top. You can optionally sprinkle with mung beans or toasted sesame seeds.
- 9
Serve Thai sticky rice with mango warm.