Mango Sticky Rice
Tender, chewy sticky rice soaked in warm, sweet coconut milk, served with ripe mango slices and a drizzle of lightly salted coconut cream. A Thai street-food favorite.
Mango sticky rice, khao niao mamuang, is one of the great desserts of Thailand. Glutinous rice is steamed until tender and chewy, then soaked in warm coconut milk sweetened with sugar and seasoned with a pinch of salt. Served with perfectly ripe mango and a spoonful of slightly salty coconut cream, it is sweet, rich and refreshing all at once.
About sticky rice
Sticky rice (also called glutinous or sweet rice) is a short, opaque grain that becomes chewy and sticky when cooked. Despite the name, it contains no gluten. Look for Thai sticky rice in Asian grocery stores or online; regular jasmine or sushi rice will not give the same texture.
Tips for success
- Soak the rice. Soaking for at least 4 hours, or overnight, lets the grains cook evenly when steamed.
- Steam, don't boil. Steaming gives tender, separate grains that soak up the coconut milk without turning mushy.
- Add the coconut milk while the rice is hot. Hot rice absorbs the sweet coconut milk best.
- Choose ripe mangoes. Look for fragrant mangoes that give slightly when pressed. Honey or Ataulfo mangoes are closest to the Thai varieties.
No steamer? No problem
Line a metal colander or sieve with cheesecloth, set it over a pot of simmering water and cover it with a lid. You can also cook the soaked rice in a rice cooker with just enough water to cover it.
FAQ
Can I make it ahead?
The rice is best on the day it is made, served warm or at room temperature. Do not refrigerate the cooked rice, as it hardens.
Mango Sticky Rice
Ingredients
Sticky rice
Coconut topping
To serve
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Soak and steam the rice
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Rinse the rice in several changes of water until the water runs almost clear. Cover with plenty of cold water and soak for at least 4 hours or overnight.
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Drain the rice. Line a steamer basket with cheesecloth or a clean, damp tea towel, spread the rice in an even layer and steam over simmering water, covered, for 20 to 25 minutes, until tender and translucent.
Sweeten the rice
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While the rice steams, warm 1 cup coconut milk with the sugar and salt in a small saucepan over medium-low heat, stirring until dissolved. Do not boil.
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Transfer the hot rice to a bowl, pour over the sweet coconut milk and stir gently. Cover and leave for 20 minutes to absorb.
Make the topping and serve
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Heat the remaining coconut milk with the sugar and salt. Stir in the cornstarch mixture and simmer for 1 minute, until slightly thickened. Let cool.
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Spoon the rice onto plates, add the mango slices, drizzle with the coconut topping and sprinkle with sesame seeds, if using.
Notes
- The rice will look wet when you add the coconut milk, but it absorbs it as it rests.
Tips
- Cut the mango by slicing off the two "cheeks" on either side of the flat pit, then peel and slice each cheek.
Substitutions
- Sugar: palm or coconut sugar gives a deeper, caramel flavor.
- Fruit: when mangoes are not in season, try ripe peaches.
Storage and reheating
- Keep leftover rice covered at room temperature for up to 1 day; refrigerate the mango and topping separately.
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