Mango Sticky Rice
Soak glutinous rice for at least four hours before steaming it, then fold it into a warm, salted coconut milk reduction while the grains are still hot enough to absorb the liquid. Serve alongside firm, sweet mango slices and a drizzle of thickened coconut cream.
Texture is everything
Sticky rice must be the short-grain, waxy variety often labeled as 'glutinous' or 'sweet' rice; standard long-grain jasmine will not work here. Rinse the rice until the water runs clear to prevent a gummy, pasty final result.
- bamboo steamer or fine-mesh colander
- cheesecloth or muslin
- heavy-bottomed saucepan
- whisk
What goes in.
- 1.5 cupsglutinous rice
- 1 can (13.5 oz)full-fat coconut milk
- 1/2 cupgranulated sugar
- 1/2 tspsea salt
- 2ripe mangoes, sliced into long strips
- 1 tbsptoasted mung beans (optional for topping)
Thermal Timing
The rice must be hot when it meets the coconut milk mixture. If the rice cools down, it will not absorb the liquid properly and the grains will remain separate rather than becoming a cohesive, silken mass.
The method.
Soak the rice
Cover the rice with at least two inches of water in a bowl. Let it sit at room temperature for 4 to 6 hours. Drain well.
Steam the rice
Line your steamer with cheesecloth. Spread the rice evenly and steam over boiling water for 20 to 25 minutes until the grains are translucent and tender.
Prepare the coconut base
While the rice steams, whisk the coconut milk, sugar, and salt in a saucepan over medium heat. Bring to a gentle simmer just until the sugar dissolves. Do not boil vigorously or the fat will separate.
Combine
Transfer the hot, steamed rice into a bowl. Pour three-quarters of the coconut mixture over the rice. Cover and let sit for 20 minutes to allow the grains to swell.
Thicken the sauce
Simmer the remaining quarter of the coconut milk in the pan for another 3 minutes until it reduces into a thick syrup.
Assemble
Mound the rice onto plates, arrange the mango slices alongside, and pour the thickened syrup over the rice. Sprinkle with toasted mung beans if using.
Other turns to take.
Black Glutinous Rice
Uses black sticky rice for a nuttier profile and deep purple color; note that it requires a longer soak and steam time.
When it doesn't go to plan.
Test your mango: you want a variety with low fiber like Nam Dok Mai, which offers a clean, creamy texture.
If the rice looks too dry after 20 minutes of soaking, add another splash of the coconut liquid, but do it gradually.
Keep the rice covered while it rests so the residual steam keeps the grains supple.
The ones that keep coming up.
Can I cook the rice in a standard rice cooker?
It is possible, but the texture will lack the chewiness and individual grain definition of the traditional steaming method.
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