Mango Sticky Rice
Soak glutinous rice for at least four hours before steaming it to achieve a translucent, chewy texture. Once cooked, fold the rice into a warm mixture of coconut milk, sugar, and salt, then let it sit until the liquid is fully absorbed before serving with sliced ripe mango.
Use the right grain
This dish requires glutinous rice, often labeled as sweet or sticky rice. Long-grain jasmine rice will not work here.
- Bamboo steamer or fine-mesh colander
- Large mixing bowl
- Small saucepan
- Cheesecloth
What goes in.
- 1.5 cupsglutinous rice
- 1 cupfull-fat coconut milk
- 1/2 cupgranulated sugar
- 1/2 tspsea salt
- 2ripe yellow mangoes, peeled and sliced
- 1 tbsptoasted mung beans (optional garnish)
Mastering the hydration
The grains must soak in cold water for four hours minimum. If the rice isn't fully hydrated before heat hits it, the center will remain hard and chalky.
The method.
Soak the rice
Rinse the glutinous rice until the water runs clear. Cover with two inches of water and leave at room temperature for four to six hours.
Steam the rice
Drain the rice and transfer it to a cheesecloth-lined steamer. Steam over boiling water for 20 minutes, then flip the rice block and steam for another 10 minutes until translucent.
Prepare the syrup
In a saucepan over low heat, combine coconut milk, sugar, and salt. Stir until the sugar dissolves completely; do not let the mixture boil.
Combine
Pour two-thirds of the warm coconut mixture over the hot cooked rice. Toss gently, cover, and let it rest for 20 minutes. The rice will swell as it drinks the liquid.
Serve
Spoon the sticky rice onto plates alongside mango slices. Drizzle the remaining coconut cream over the top and sprinkle with toasted mung beans.
Other turns to take.
Black Sticky Rice
Substitute half the white glutinous rice with black glutinous rice for a nuttier flavor and deep purple color.
When it doesn't go to plan.
Test the rice by pressing a grain between your fingers; it should be soft all the way through with no hard core.
If the rice seems too dry after resting, add a splash of warm coconut milk.
Choose mangoes that give slightly to pressure and have a strong, floral scent.
The ones that keep coming up.
Can I cook the rice in a regular rice cooker?
You can, but the texture will be different. Traditional steaming creates the distinct chewy, separate grains that define this dish.
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