Ingredients for Thai Mango Sticky Sweet Rice Dessert
- 1 cup glutinous rice
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- Chopped mangoes, for topping
- 1 cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Mango Sticky Sweet Rice Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Mango Sticky Sweet Rice Dessert
- Rinse 1 cup of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 8 hours, or preferably overnight.
- Drain the soaked rice completely.
- Steam the rice in a steamer basket or rice cooker for 30 minutes, or until cooked through and sticky. If using a cheesecloth, ensure the rice is evenly distributed.
- While the rice is steaming, prepare the coconut sauce: In a saucepan, combine 1 (13.5 ounce) can of full-fat coconut milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt.
- Bring the coconut milk mixture to a gentle boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and set aside.
- Once the rice is steamed, gently transfer it to a bowl. Add about 2/3 of the coconut milk mixture to the rice, stirring carefully to coat every grain.
- You can either continue to steam the rice in a rice cooker for another 10-15 minutes to allow the rice to fully absorb the coconut milk, or gently heat it on the stovetop if needed. The rice should be sticky but not mushy.
- Divide the sticky rice into two serving bowls.
- Top each serving with the chopped mangoes.
- Drizzle the remaining coconut milk sauce generously over the rice and mangoes.
- Serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
255g
Fat
98g
Carbs
42g
