Mango Sticky Rice
Soak glutinous rice for at least four hours before steaming it, then fold in a warm mixture of coconut milk, sugar, and salt while the rice is still hot. Serve the rice alongside slices of ripe, honey-sweet mango and drizzle with a thickened coconut cream.
Use the right grain and the right mango.
Long-grain jasmine rice will not work here; look specifically for 'glutinous' or 'sticky' rice. The mango should yield slightly to thumb pressure, indicating it is at peak sweetness.
- steamer basket
- cheesecloth
- medium saucepan
- mixing bowl
What goes in.
- 2 cupsglutinous rice
- 1 can (14 oz)full-fat coconut milk
- 1/2 cupgranulated sugar
- 1 tspsea salt
- 2 largeripe mangoes
- 1 tbsptoasted sesame seeds (optional)
Timing the Coconut Soak
The rice must be steaming hot when it meets the coconut liquid. If the rice cools, it won't drink up the fat and sweetness, leaving you with a watery mess instead of a glossy, tight grain.
The method.
Soak the rice
Cover the rice with at least two inches of water in a bowl. Let it sit for four to six hours until the grains have visibly expanded.
Steam the rice
Drain the rice and line your steamer with cheesecloth. Steam for 20 minutes, then flip the block of rice over and steam for another 10 minutes until translucent and tender.
Prepare the sauce
In a saucepan over low heat, combine three-quarters of the coconut milk with the sugar and salt. Stir until the sugar dissolves; do not let it boil.
Combine
Transfer the hot rice to a bowl and pour the coconut mixture over it. Cover and let it sit for 20 minutes while the rice absorbs the liquid.
Finish the sauce
Simmer the remaining coconut milk in the pan for two minutes to reduce it into a thicker cream.
Assemble
Spoon the warm rice onto plates. Slice the mango cheeks thinly and lay them alongside. Top with a spoonful of the thickened cream and a sprinkle of sesame seeds.
Other turns to take.
Mung Bean Crunch
Toast yellow mung beans in a dry pan until golden and sprinkle them over the top for a crisp texture contrast.
When it doesn't go to plan.
Always rinse the rice until the water runs clear before soaking to remove excess starch that makes the final dish gummy rather than chewy.
If your mangoes are slightly fibrous, use a sharp vegetable peeler to remove the skin cleanly.
Keep the rice covered with a damp towel between servings to prevent the exterior from drying out.
The ones that keep coming up.
Can I use a rice cooker?
It is not recommended. Rice cookers are calibrated for regular grains and will likely result in mushy, unevenly cooked glutinous rice.
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