This is my dessert of choice at Thai restaurants. It’s great after a spicy meal and the taste of rice and coconut milk is comforting and familiar. Think of it as rice pudding, but with a delicious Asian twist. Let’s get started.
Mango Sticky Rice – Recipe
- 1 cup Thai sweet rice (also called glutinous or sticky rice and found in Asian supermarkets), soaked in 1 cup of water for 1 -2 hours.
- 1 can good quality coconut milk, discard water at the bottom and use cream only*
- 3 Tbsp. sugar, divided
- Pinch of salt
- 2 sweet and firm mangoes, peeled and cut into small piece
- 1 tsp. toasted sesame seeds
*Set can of coconut milk still on a flat surface for 15 minutes to allow the cream to rise to the surface. Pour cream into a bowl and discard the remaining liquid.
- In a deep, non-stick pan set over medium heat add rice with the water, ¼ cup coconut milk, ¾ cup more water and 1 Tbsp. sugar.
- Combine and bring to a gentle boil. Cover partially with a lid and cook until liquids are absorbed, 15 minutes. Turn off heat, but do not remove while you make sauce.
- In a separate pan, heat the rest of the coconut milk over medium high. Add the rest of the sugar and pinch of salt and stir until completely combined.
- Let it simmer for 5 minutes, but not boil, and turn off heat.
There are many ways to assemble, but the traditional way is to mound rice and top with coconut milk, mango slices and toasted sesame seeds. Here, I’m going to serve it layered in small glasses. The contrast with the white rice and bright orange mangoes makes this stand out. To assemble, divide rice in four equal parts. Take half of each and line bottom of glasses. Top each glass with a little bit of the prepared coconut milk and some of the mango slices. Add the rest of the rice into each glass and place an equal portion of the mango slices on top. Pour the remaining coconut milk over and top each glass with a little bit of sesame seeds. Mango sticky rice is ready! Serve warm with dessert spoons.