Mango Sticky Rice
Warm coconut-soaked sticky rice next to cold ripe mango, with salty coconut cream poured over the top. Traditionally the rice soaks for hours, so this uses a hot-soak shortcut and still gets you there.
- Total time
- 19 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Cover the sticky rice with just-boiled water and leave it 10 minutes, then drain thoroughly.
Spread the drained rice in a steamer lined with muslin or baking paper and steam over rapidly boiling water for 12 minutes, until every grain is translucent and tender with no chalky centre.
While it steams, warm 150ml of the coconut milk with the sugar and half the salt until the sugar dissolves, without letting it boil.
Tip the hot rice into a bowl, pour over the sweet coconut milk, stir once, then cover and leave 5 minutes for the rice to drink it all up.
Whisk the remaining coconut cream with the rice flour and the rest of the salt in a small pan over low heat for 1 minute until slightly thickened.
Serve the warm rice with cold mango slices, the salty cream spooned over, and a scatter of sesame seeds.
Read all that and thought “absolutely not”?
Completely fair. Mango Sticky Rice is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.