Coconut Mango Sticky Rice
The contrast between the warm, soft rice and the cool, sweet mango defines this dish. It relies on the specific starch structure of glutinous rice, which transforms from chalky white to glass-like under steam.
Soaking is not optional.
Glutinous rice requires at least three hours of soaking to hydrate the grains evenly; skip this, and the center of the rice will remain hard regardless of how long you steam it.
- Bamboo steamer or fine-mesh colander
- Wok or deep pot
- Cheesecloth or muslin
- Saucepan
What goes in.
- 1.5 cupsThai glutinous rice (sticky rice)
- 1 cupfull-fat coconut milk
- 1/2 cupgranulated sugar
- 1/2 tspsea salt
- 2 largeripe mangoes, peeled and sliced
- 1 tspcornstarch mixed with 1 tbsp water
Folding hot rice into syrup
You must incorporate the coconut mixture while the rice is steaming hot. If the rice cools, it loses its ability to pull the liquid into the grain, resulting in a thin, watery texture.
The method.
Soak the rice
Rinse the rice in a bowl until the water runs clear. Cover with two inches of cool water and let sit for at least 3 hours.
Steam the rice
Drain the rice and line your steamer with cheesecloth. Spread the grains out, cover, and steam over boiling water for 20 minutes. Flip the rice, cover again, and steam for another 10 minutes until the grains are translucent.
Prepare the coconut sauce
While the rice steams, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves. Once heated, remove half the mixture for the topping and whisk the cornstarch slurry into the remaining half to thicken it.
Combine
Transfer the hot rice to a non-reactive bowl. Pour the thinner coconut mixture over the rice and cover the bowl with a plate. Let it rest for 20 minutes to allow the liquid to soak in completely.
Assemble
Scoop the rice onto plates. Arrange mango slices alongside and pour the thickened coconut sauce over the rice just before serving.
Other turns to take.
Toasted Mung Beans
Sprinkle the finished dish with yellow split mung beans that have been dry-toasted in a pan until golden for a distinct crunch.
Black Sticky Rice
Substitute half the white glutinous rice with black glutinous rice for a nuttier flavor and a deep violet color.
When it doesn't go to plan.
Use a bamboo steamer if possible; the wood absorbs excess condensation, preventing the rice from becoming gummy.
Do not stir the rice while it is steaming, or the starch will release too much and turn the grains into mush.
Mangoes should be soft to the touch; if they are firm, they will lack the necessary sweetness to balance the salty coconut.
The ones that keep coming up.
Can I use regular jasmine rice instead?
No. Jasmine rice does not have the high amylopectin content required to become sticky and chewy. You must use rice labeled specifically as 'glutinous' or 'sweet' rice.
My rice is still hard after steaming. What happened?
The rice was likely not soaked long enough. You can sprinkle a tiny amount of water over the grains and continue steaming for another 5-10 minutes, but it will never reach the correct texture of properly soaked rice.
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