Mango Sticky Rice

Ingredients

• 1 ½ cups Short-grain sushi rice, or Thai glutinous rice, soaked 4 hours
• 1 can Full-fat coconut milk
• ⅜ cup Granulated sugar
• ¾ tsp Kosher salt
• 3 Mango, ripe, sliced
• 1 tbsp Sesame seeds, toasted
• 1 tsp Cornstarch

Method

1. Soak the rice at least 4 hours, or overnight. True Thai glutinous rice is worth seeking out; short-grain sushi rice is the closest common substitute.
2. Steam the drained rice over simmering water for 25 minutes, lined with cheesecloth or a fine sieve, until translucent and chewy. Boiling it gives you porridge.
3. Warm three-quarters of the coconut milk with the sugar and half a teaspoon of salt until dissolved — do not boil it.
4. Pour that over the hot rice, stir once, cover, and leave 20 minutes. It looks far too wet and it drinks all of it.
5. For the topping, simmer the remaining coconut milk with the cornstarch and the last quarter teaspoon of salt for 2 minutes until slightly thickened. It should taste distinctly salty against the sweet rice — that contrast is the dish.
6. Serve warm rice with cold mango, the salted cream poured over, and sesame seeds.

Notes

✨ The restaurant touch

Salt in the coconut topping. Without it the dessert is flat and sugary; with it, it is one of the great sweet-salty combinations.

🧒 For the kids

Sweet sticky rice with mango is close to universally liked. Serve small portions; it is rich.

🥡 Leftovers

The rice hardens cold. Steam it again 5 minutes to bring it back. Best the day it is made.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.