Coconut Sticky Rice with Mango
A tropical dream of sweet sticky rice, creamy coconut, and fresh mango.
⏱️ 55 min🍽️ Serves 1
🔥 380 kcal💪 4g protein🍚 70g carbs🥑 10g fat🌾 2g fibreper serving
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servings
Ingredients
- 🍚250 g glutinous rice
- 🥥400 ml coconut milk
- 🍚100 g granulated sugar
- 🧂½ tsp salt
- 🥭2 ripe mangoes
- SESAME_SEED1 tsp sesame seeds, toasted
Pro tips
- For extra richness, drizzle a spoonful of thick coconut cream (from the top of a can of full-fat coconut milk) over each serving.
- Ensure mangoes are perfectly ripe for the best flavor and texture.
- Soaking the rice for a longer period (overnight) will result in a softer, more evenly cooked sticky rice.
Method
- 1Rinse the 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.
- 2Drain the soaked rice and steam it for 20-25 minutes, or until translucent and tender. Alternatively, cook in a rice cooker with 1 cup of water.
- 3While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve completely. Do not boil.
- 4Once the rice is cooked, transfer it to a large bowl. Pour the warm coconut milk mixture over the hot rice and stir gently until fully incorporated. Cover the bowl and let it sit for 15-20 minutes to allow the rice to absorb the liquid.
- 5Peel and slice the ripe mangoes just before serving.
- 6Serve the warm sticky rice with fresh mango slices. Garnish with toasted sesame seeds.