Thai Mango Sticky Rice Recipe

Glutinous rice: This type of rice becomes sticky when cooked, which is crucial for the texture of the dish.

Coconut milk: Provides a rich, creamy base that complements the sweetness of the mangoes.

Sugar: Adds sweetness to the coconut milk mixture, balancing the flavors.

Salt: Enhances the overall taste by balancing the sweetness.

Ripe mangoes: The natural sweetness and juiciness of ripe mangoes are essential for this dessert.

To achieve the perfect texture for glutinous rice, ensure you soak it for at least 1 hour, but preferably overnight. This allows the rice to absorb enough water, resulting in a more tender and sticky consistency when steamed. Additionally, when heating the coconut milk mixture, keep a close eye on it to prevent boiling, which can cause the milk to separate and lose its smooth texture. Finally, when mixing the coconut milk with the cooked rice, do so gently to avoid breaking the grains, allowing the rice to absorb the flavors evenly.

• glutinous rice - Substitute with sushi rice: Sushi rice has a similar sticky texture when cooked, making it a good alternative for achieving the desired consistency in the dish.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being a lighter option.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slightly different but pleasant flavor profile to the dish.

• salt - Substitute with soy sauce: A small amount of soy sauce can add the necessary saltiness and a hint of umami, enhancing the overall flavor.

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

• Allow the sticky rice to cool to room temperature before storing. This prevents condensation, which can make the rice soggy.

• Transfer the sticky rice to an airtight container. Make sure the container is clean and dry to maintain the rice's texture and flavor.

• Store the mango slices separately in another airtight container. This keeps the fruit fresh and prevents it from making the rice too moist.

• Place both containers in the refrigerator. The sticky rice can be stored for up to 3 days, while the mango slices should be consumed within 1-2 days for optimal freshness.

• To freeze, spread the sticky rice in a thin layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents clumping and makes it easier to reheat individual portions.

• Label the containers with the date to keep track of storage time. Frozen sticky rice can be kept for up to 2 months.

• When ready to serve, thaw the sticky rice in the refrigerator overnight. Reheat gently in a steamer or microwave, adding a splash of coconut milk to restore its creamy texture.

• Serve the reheated sticky rice with fresh mango slices and a drizzle of the remaining coconut milk mixture for a delightful treat.

• Microwave method:

  1. Place the sticky rice in a microwave-safe dish.
  2. Cover it with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking and stirring halfway through.
  4. Warm the coconut milk mixture separately in a microwave-safe bowl for about 30 seconds.
  5. Drizzle the warmed coconut milk over the rice and serve with fresh mango slices.

• Steamer method:

  1. Place the sticky rice in a heatproof dish that fits into your steamer.
  2. Steam the rice over boiling water for about 5-7 minutes until heated through.
  3. Warm the coconut milk mixture in a small saucepan over low heat until just warm.
  4. Drizzle the warmed coconut milk over the rice and serve with fresh mango slices.

• Stovetop method:

  1. Place the sticky rice in a non-stick skillet or saucepan.
  2. Add a splash of water or coconut milk to the rice to prevent it from drying out.
  3. Heat over low to medium heat, stirring occasionally, until the rice is heated through.
  4. Warm the coconut milk mixture in a separate saucepan over low heat until just warm.
  5. Drizzle the warmed coconut milk over the rice and serve with fresh mango slices.

• Oven method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the sticky rice in an oven-safe dish and cover it with aluminum foil.
  3. Heat in the oven for about 10-15 minutes until warmed through.
  4. Warm the coconut milk mixture in a small saucepan over low heat until just warm.
  5. Drizzle the warmed coconut milk over the rice and serve with fresh mango slices.

• Steamer: Used to cook the glutinous rice evenly by steaming it, ensuring it becomes soft and sticky.

• Saucepan: Necessary for heating the coconut milk, sugar, and salt mixture without boiling it.

• Mixing bowl: Utilized to combine the cooked rice with half of the coconut milk mixture, allowing the flavors to meld.

• Measuring cups: Essential for accurately measuring the glutinous rice, coconut milk, and sugar to ensure the recipe's success.

• Wooden spoon: Handy for stirring the coconut milk mixture and mixing it with the rice.

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

• Cutting board: Provides a safe surface for slicing the mangoes.

• Serving plate: For presenting the sticky rice and mangoes attractively.

• Ladle: Useful for drizzling the remaining coconut milk mixture over the sticky rice and mangoes.

Soak the rice overnight: Soak the glutinous rice overnight to save time on the day of preparation.

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.

Microwave option: Use a microwave to heat the coconut milk mixture quickly instead of a saucepan.

Batch cooking: Cook a larger batch of sticky rice and freeze portions for future use.