Thai Mango Rice Recipe

Sticky rice: A type of rice that becomes sticky when cooked, essential for the texture of this dish.

Coconut milk: Provides a creamy and rich base, enhancing the flavor of the rice.

Sugar: Adds sweetness to balance the flavors.

Salt: Enhances the overall taste by balancing the sweetness.

Mangoes: Fresh, ripe mangoes add a natural sweetness and a burst of flavor.

When preparing sticky rice, ensure you rinse it thoroughly until the water runs clear to remove excess starch. This step is crucial for achieving the desired texture. Additionally, when heating the coconut milk mixture, be careful not to let it boil, as boiling can cause the milk to separate and alter the flavor. Instead, gently heat it until the sugar dissolves completely. For an extra touch, consider garnishing the dish with a sprinkle of toasted sesame seeds or a few fresh mint leaves to enhance both the visual appeal and the flavor profile.

• sticky rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for sticky rice in Thai Mango Rice.

• coconut milk - Substitute with almond milk with coconut extract: If you can't find coconut milk, almond milk with a few drops of coconut extract can mimic the flavor and creamy texture.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and will add a slightly different but pleasant flavor to the dish.

• salt - Substitute with soy sauce: A small amount of soy sauce can add the necessary saltiness while also contributing a bit of umami flavor.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a good alternative if mangoes are not available.

• Allow the sticky rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the cooled sticky rice into an airtight container. Ensure the container is sealed tightly to maintain freshness.

• Store the sticky rice in the refrigerator for up to 3-4 days. For best results, keep the mango slices separate and store them in a different container.

• If you plan to freeze the sticky rice, place it in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.

• Label the container or bag with the date to keep track of its freshness. Sticky rice can be frozen for up to 2 months.

• To reheat refrigerated sticky rice, sprinkle a little water over it and microwave it for 1-2 minutes, or until warm. Stir halfway through to ensure even heating.

• For frozen sticky rice, thaw it in the refrigerator overnight. Reheat using the same method as refrigerated rice.

• Keep the coconut milk mixture in a separate airtight container in the refrigerator. It can be stored for up to 3-4 days.

• When ready to serve, gently reheat the coconut milk mixture on the stove over low heat until warm. Do not boil.

• Slice fresh mangoes just before serving to maintain their texture and flavor.

• Microwave Method:

  1. Place the leftover sticky rice in a microwave-safe bowl.
  2. Sprinkle a few tablespoons of water over the rice to add moisture.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even heating.
  5. Once heated, drizzle some of the reserved coconut milk mixture over the rice and serve with fresh mango slices.

• Steamer Method:

  1. Place the leftover sticky rice in a heatproof dish that fits inside your steamer.
  2. Add a few tablespoons of water to the rice to help it rehydrate.
  3. Cover the dish with a lid or aluminum foil to trap the steam.
  4. Steam the rice for about 5-10 minutes, or until it is heated through and soft.
  5. Serve with the remaining coconut milk mixture and fresh mango slices.

• Stovetop Method:

  1. Place the leftover sticky rice in a non-stick pan or skillet.
  2. Add a few tablespoons of water and cover the pan with a lid.
  3. Heat over low to medium heat, stirring occasionally to prevent sticking.
  4. Once the rice is heated through, remove from heat and drizzle with the remaining coconut milk mixture.
  5. Serve with fresh mango slices.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover sticky rice in an oven-safe dish.
  3. Add a few tablespoons of water to the rice and cover the dish with aluminum foil.
  4. Bake for about 10-15 minutes, or until the rice is heated through.
  5. Remove from the oven, drizzle with the remaining coconut milk mixture, and serve with fresh mango slices.

• Steamer: Used to cook the sticky rice by steaming it until it becomes tender and fully cooked.

• Mixing bowl: Used to combine the cooked sticky rice with the coconut milk mixture.

• Saucepan: Used to heat the coconut milk, sugar, and salt mixture until the sugar dissolves.

• Measuring cups: Used to measure the sticky rice, coconut milk, and sugar accurately.

• Measuring spoons: Used to measure the salt accurately.

• Knife: Used to peel and slice the ripe mangoes.

• Cutting board: Used as a surface to peel and slice the mangoes.

• Spoon: Used to stir the sticky rice and coconut milk mixture.

• Serving plate: Used to serve the sticky rice with sliced mangoes and drizzle the remaining coconut milk mixture on top.

Soak the rice overnight: Soaking sticky rice overnight saves time in the morning and ensures it’s ready to cook immediately.

Use canned coconut milk: Opt for canned coconut milk to avoid the hassle of extracting fresh coconut milk.

Pre-slice mangoes: Slice the ripe mangoes ahead of time and store them in the fridge to save prep time.

Steam rice in a rice cooker: Use a rice cooker with a steaming basket to cook the sticky rice more efficiently.

Prepare coconut mixture in advance: Make the coconut milk mixture ahead of time and store it in the fridge. Reheat gently before use.