Sticky Rice With Mango
- Total Time
- 30 to 40 minutes, plus at least 2 hours’ soaking time
- Rating
- Comments
- Read comments
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Ingredients
- 1cup glutinous (sweet) rice, preferably long-grain
- 1¼cup coconut milk, fresh or canned (see note)
- ½cup granulated cane sugar, raw sugar or light brown sugar
- ½teaspoon fine sea salt
- ½cup coconut cream, fresh or canned (see note)
- 1 or 2ripe mangoes, peeled and cut in ½-inch slices
Nutritional analysis per serving (4 servings)
558 calories; 26 grams fat; 23 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 3 grams dietary fiber; 35 grams sugars; 7 grams protein; 308 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put rice in a bowl and rinse several times in cold water until water is clear, not milky, then drain. Cover rice with cold water and let soak for at least 2 hours or up to 24 hours.
- Step 2
Drain rice using a fine-meshed sieve or colander (line with cheesecloth if colander holes are too large). Place rice over a pot of rapidly simmering water (don’t allow water to touch sieve) and steam, covered, for 15 minutes.
- Step 3
Remove lid and flip rice over. Continue steaming, covered, for 10 minutes, until rice is translucent and glossy. Taste to make sure rice is completely cooked; it may take up to 10 minutes more. Turn off heat. Fluff rice with a wooden spoon, then cover and let rest for 5 minutes.
- Step 4
While rice cooks, put coconut milk, sugar and salt in a small saucepan over low heat. Cook, stirring, just until sugar is dissolved. Set aside.
- Step 5
Put warm rice in a serving bowl. Pour coconut milk mixture over rice and stir well. Leave for 10 minutes to let absorb, then stir in coconut cream. Serve warm or at room temperature with mango slices.
- A 13.5-ounce can of coconut milk will yield the 1¼ cups milk, plus ½ cup cream. Open can, spoon off the cream and stir up remaining milk.
Private Notes
Comments
Hi! I use sushi rice or other short grained sticky rice. I usually make the rice in one pot and heat the coconut milk and cream (I do not bother separating) in another pot with the salt and sugar. When rice cooked, pour over coconut mixture. Mix it well and let sit for a few minutes to absorb. I usually serve with whatever fruit is around, including mangos but also good with blueberries, cut-up strawberries, etc. It is a favorite for breakfast. Hope you can make and enjoy!
One thing I figured out making this the 2nd time is to make sure when you put the rice in the strainer above water is that the water is pretty close to the bottom of the strainer. The first time I did it I had the water about 3-4 inches from the bottom of the strainer and it took 2x as long to get the rice cooked. You want to make sure it's getting the steam up as close as possible without it getting wet. Hope that helps!
This is THE sticky rice and mango recipe that I've been looking for! It is easy and wonderful, and tastes just like my Thai friend used to make. Definite keeper!
I do not understand how you are supposed to flip the rice.
I've made this recipe a bunch of times now (inclusing a triple batch for a large family gathering). The first time it seemed like there was waaaay too much liquid, but it does all get absorbed. What I've actually found is that, if you don't eat it all at once but leave some for the following day(s), the rice so absorbs the liquid that, even if you warm it, it can be excessively dry/gluey. I'm wondering if anyone else has experienced this and, if so, how (if at all) you've dealt with it.
I sautéed the peppers by accident but flavor was amazing. I also used boneless chicken thighs, reduced cook time to 20 mins. Excellent and easy.