Thai Mango Sticky Rice with Coconut Cream

Steps

1. Step 1

   Rinse the glutinous rice in cool water two or three times, until the water runs mostly clear. Cover with cool water by 2 inches and soak at least 4 hours, or overnight. Drain well.

   4 hr, hands-off

   • 1 1/2 cups Thai glutinous (sweet) rice
2. Step 2

   Line a steamer basket with a double layer of cheesecloth or a thin cotton cloth (or use a fine-mesh sieve that fits over a pot). Spread the drained rice in an even layer and fold the cloth over the top. Bring 2 inches of water to a boil in the pot below, set the basket on top, cover, and steam over medium heat for 25 minutes, until the grains are tender, shiny and chewy all the way through. If any grains are still chalky, steam 5 minutes more.

   25 min, hands-off

   • 1 1/2 cups Thai glutinous (sweet) rice
3. Step 3

   While the rice steams, make the sweetened coconut milk: warm 1 cup coconut milk with the sugar and salt in a small saucepan over medium-low heat, stirring, just until the sugar dissolves and the milk steams. Do not boil. Take off the heat.

   4 min

   • 1 cup full-fat coconut milk
   • 1/2 cup granulated sugar
   • 1/2 tsp salt
4. Step 4

   Make the topping: in a clean small saucepan, warm the 1/2 cup coconut milk with 1 tsp sugar and 1/4 tsp salt over medium-low heat. Stir in the cornstarch slurry and cook, stirring, for 1 minute, until just thickened to a pourable cream. Set aside.

   5 min

   • 1/2 cup full-fat coconut milk or coconut cream
   • 1 tsp granulated sugar
   • 1/4 tsp salt
   • 1 tsp cornstarch
5. Step 5

   Tip the hot steamed rice into a bowl. Pour over the warm sweetened coconut milk, reserving about 1/4 cup, and fold gently with a spatula so the grains stay whole. Cover and let stand 20 minutes, so the rice drinks in the coconut milk; it should look glossy, not soupy. Fold in the reserved coconut milk if it seems dry.

   20 min, hands-off

   • 1 1/2 cups Thai glutinous (sweet) rice
6. Step 6

   Peel the mangoes and slice the flesh off either side of the flat pit, then cut each half into thick slices.

   5 min

   • 2 ripe mangoes
7. Step 7

   Mound the warm sticky rice on plates, lay the mango slices alongside, spoon the coconut cream over the rice and scatter with toasted sesame seeds.

   • 1 tbsp white sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026