Ingredients

Sweet Sticky Rice with Mango

• 2 sweet, ripe mangoes

• 1 cup Thai sticky rice, also called glutinous rice

•  2/3 cup (160 ml) coconut milk

•  1/2 cup sugar

•  1/2  teaspoon salt

•  1 tablespoon vegetable oil

• Topping Sauce

  • 1/2 cup (125 ml) coconut milk

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 1 teaspoon rice flour, or corn starch, or all-purpose flour for thickening

  • Optional: 1 tablespoon toasted sesame seeds

Instructions

Before Beginning
Rinse the rice 2-3 times and then cover the rice with water by several inches. Soak overnight or at least 5 hours before beginning to cook.

Rice & Coconut Sauce
If using a pot to steam the rice, add some water and bring to a boil. Make sure that the steamer you are putting into the pot doesn’t touch the boiling water.

In a separate small pot, combine coconut milk, sugar, salt, and vegetable oil.

Drain rice after soaking, rinse once more, then drain again. Place drained rice in steamer and place steamer into pot with boiling water. Cover with a lid and cook for 20 minutes. Rice will stick together / be clumpy once cooked.

As you wait for the rice to cook, heat coconut sauce on medium-low heat until salt and sugar is dissolved. Once dissolved, remove from the heat and cover with a lid to keep warm.

Once rice is cooked, place it in a heat-proof bowl and pour in the warm coconut sauce. Make sure sauce is warm when adding to the rice so that rice absorbs the sauce! Stir rice and coconut sauce together to break up any lumps of rice. Cover bowl with a plate or a lid, and let rest for 20 minutes to absorb the sauce. After 20 minutes, uncover the rice and stir. Cover again for 20 more minutes, or until coconut sauce is absorbed into the rice.

Topping Sauce & Mango
In a small pot, combine coconut milk, sugar, salt, rice flour (or corn starch or all-purpose flour). Stir ingredients together to dissolve flour.

Heat the pot on low heat and cook until thickened, stirring continuously. Once thickened, remove from heat.

With a sharp paring knife, peel the mango and cut longways very close to the pit. You’ll have two large halves and two smaller pieces. Slice the large halves at a 45-degree angle.

Assembly
Once the rice has absorbed coconut sauce, scoop it out of the bowl and serve on a plate. Top with mango slices, a spoon of topping sauce, and optional toasted sesame seeds.

Enjoy!

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