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Easy & Creamy Coconut Mango Sticky Rice

Close-up of sweet sticky rice topped with sliced ripe mango and drizzled with rich coconut sauce for mango sticky rice.
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Make authentic Thai Mango Sticky Rice (Khao Neeo Mamuang) at home using simple steps for perfectly cooked glutinous rice and a rich coconut sauce.

Ingredients

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  • 1 cup glutinous sweet rice (sticky rice)
  • 1 cup water (for cooking rice)
  • 1 cup full-fat coconut milk (for soaking/cooking)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup full-fat coconut milk (for glaze)
  • 2 tablespoons granulated sugar (for glaze)
  • 1/4 teaspoon salt (for glaze)
  • 2 ripe mangoes, sliced
  • Toasted sesame seeds, for garnish

Instructions

  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 4 hours, or preferably overnight.
  2. Drain the soaked rice completely. Steam the rice for 20 to 25 minutes until tender and cooked through. Alternatively, cook the rice in a rice cooker with 1 cup of water until done.
  3. While the rice cooks, prepare the sweet coconut liquid: In a small saucepan, combine 1 cup of coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Heat gently until the sugar and salt dissolve. Do not boil.
  4. Transfer the hot, cooked sticky rice to a bowl. Pour about two-thirds of the warm sweet coconut liquid over the rice. Stir gently to combine. Cover the bowl and let the rice absorb the liquid for 30 minutes.
  5. While the rice rests, prepare the coconut glaze: In a separate small saucepan, combine the remaining 1/2 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt. Heat gently until the sugar dissolves. Set aside.
  6. To serve, spoon a portion of the sweet sticky rice onto a plate. Arrange fresh mango slices alongside the rice. Drizzle the warm coconut glaze over the rice and mango. Garnish with toasted sesame seeds.

Notes

  • For the best texture, use true glutinous sweet rice, not regular short-grain rice.
  • If you do not have a steamer, you can cook the rice in a pot with 1 cup of water, reducing heat to low, covering tightly, and cooking for 15-20 minutes until water is absorbed.
  • Use ripe, sweet mangoes for the best flavor contrast with the salty-sweet rice.

Nutrition

Find it online: https://daisyrecipe.com/mango-sticky-rice-recipe-easy-creamy/