Asian · Thai · dessert

Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 15 min
Cook time: 4 h 50 min
Total time: 5 h 5 min
Cuisine: Asian, Thai
Ingredients: 200 g Glutinous Rice; 250 ml Coconut Milk (full fat); 50 g Granulated Sugar; 0.5 tsp Salt (fine); 2 medium Ataulfo Mangoes (ripe, sliced); 1 tsp Sesame Seeds (for topping)

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.

Glutinous rice is the only rice that works here; jasmine or other long-grain rice turns to mush instead of holding as separate sticky grains. The soak lets the grains steam through evenly, so do not skip it. Fold the sauce in while the rice is still hot, since cold rice will not absorb it. Full-fat coconut milk gives the sauce body; light coconut milk stays thin and leaves the rice watery.

VeganGluten-FreeDairy-Free

Start this the night before — something here has to soak, prove or set overnight.

5 hr 5 minstart to table

15 min prep · 30 min cook · 4 hr 20 min hands-offServes4434 kcal a serving

Cook · 5 hr 5 min

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A mound of coconut sticky rice beside slices of ripe mango, with coconut sauce and sesame seeds spooned over the top.

Ingredients

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Method

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Per serving

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434

Calories

6 g

Protein

73 g

Carbs

15 g

Fat

—

Fiber

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