Thai Mango Sticky Rice
Can’t find glutinous rice? I suggest you use risotto rice as a substitute. This won’t stick, no surprises here. But risotto rice tends to keep its shape after being boiled. And I like its texture.
Love desserts with an Asian twist? Then also check out my kiwifruit and pandan cake!
- 6 oz glutinous rice (185 g)
- 1 cup coconut milk (240 ml)
- 3 tbsp palm sugar or caster sugar
- 1 ripe fresh mango
- Add the glutinous rice to a large saucepan and add water until the rice is submerged.
- Soak the rice for an hour or 2, preferably overnight. Refresh the water and rinse the rice a couple of times. The water should be clear in the end.
- Drain the water and add the coconut milk to the rice. Also add the caster sugar and a good pinch of salt.
- Bring the rice to a boil and then simmer it until tender. Check the rice regularly to avoid overcooking it. It will become firm and sticky.
- Once cooked, check the seasoning and add extra caster sugar or salt to taste if necessary. let the rice cool down until lukewarm or at room temperature. In the meantime peel and dice the mango. Scoop some of the sticky rice into bowls and garnish with the diced mango. Sprinkle with sesame seeds or yellow mung beans. Serve.