Ingredients for Sticky Rice With Mangoes
- 1 cup glutinous rice
- 1 (13.5 ounce) can full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- Mangoes (for 6 servings)
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How to Make Sticky Rice With Mangoes
- Rinse 1 cup of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight.
- Drain the soaked rice and transfer it to a steamer basket.
- Place the steamer basket over several inches of boiling water in a large saucepan or a dedicated steamer. Ensure the water level does not touch the bottom of the steamer basket.
- Bring the water to a rolling boil over medium-high heat. Cover and steam for 30-45 minutes, or until the rice is sticky, translucent, and easily forms into clumps. Add more boiling water to the saucepan as needed to maintain a steady steam.
- While the rice is steaming, combine 1 (13.5 ounce) can of full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat.
- Cook, stirring gently, for 3-4 minutes, or until the sugar and salt have completely dissolved and the sauce is smooth.
- Remove from heat and set aside.
- Once the rice is cooked, transfer it to a large bowl.
- Pour the warm coconut milk mixture over the hot rice and gently stir to combine evenly.
- Cover the bowl and let it sit for at least 30 minutes, or up to 3 hours, to allow the rice to fully absorb the sauce.
- Meanwhile, peel the mangoes and cut the flesh away from the pit. Dice the mangoes into generous chunks.
- To serve, place a fist-sized portion of coconut rice and an equal portion of mango chunks on each of six small dessert plates.
- Serve at room temperature or slightly chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
316g
Fat
73g
Carbs
41g
