Thai Mango Sticky Rice Recipe with Coconut Milk

Ingredients

• 1 cup glutinous (sticky) rice
• 1 1/4 cups coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)

Optional Coconut Sauce (for drizzling):

• 1/4 cup coconut milk
• 1 tsp sugar
• Pinch of salt
• 1/2 tsp cornstarch (mixed with 1 tsp water)

Instructions

1. Cook sticky rice: Soak glutinous rice in water for at least 4 hours or overnight. Drain and steam over medium heat for 20–25 minutes until tender.

2. Make coconut mixture: While rice cooks, heat 1 1/4 cups coconut milk in a saucepan. Add sugar and salt. Stir until dissolved. Do not boil. Remove from heat.

3. Combine rice and coconut milk: Place hot sticky rice in a bowl and pour in most of the coconut milk mixture. Mix gently. Cover and let sit for 15–20 minutes to absorb.

4. Make optional sauce: Combine the 1/4 cup coconut milk, sugar, salt, and cornstarch slurry. Simmer until slightly thickened.

5. Assemble: Scoop sticky rice onto serving plates. Top with fresh mango slices. Drizzle with optional coconut sauce and sprinkle sesame seeds or mung beans.

Notes

• Best served warm or at room temperature
• Use sweet ripe mangoes such as Ataulfo or Nam Dok Mai for best results
• Store leftover sticky rice separately from mango and reheat gently
• Can be made vegan and gluten-free as is