Thai Mango Sticky Rice

$- 1 cup glutinous rice - 1 ½ cups coconut milk - ½ cup sugar - ½ teaspoon salt - 2 ripe mangoes, peeled and sliced You need glutinous rice for this dish. This rice sticks together well. It makes the dessert chewy and fun to eat. Coconut milk gives the dish its creamy taste. It adds a lovely flavor that pairs well with mango. Sugar adds sweetness. It balances the coconut milk's richness. A little salt enhances the taste of the coconut milk. Finally, ripe mangoes bring freshness. Their sweetness is key to this dessert. - 1 tablespoon sesame seeds (toasted, for garnish) - Fresh mint leaves (for garnish) To make your dessert even better, you can add garnishes. Toasted sesame seeds add a nutty crunch. They also look nice on the plate. Fresh mint leaves bring a pop of color. They add a hint of freshness. These garnishes make your Thai mango sticky rice shine! - Rinsing and soaking the rice First, rinse the glutinous rice under cold water. Keep rinsing until the water runs clear. This step helps remove excess starch. After rinsing, soak the rice in water for at least four hours. Soaking overnight works best for a tender texture. - Steaming the rice Next, drain the soaked rice. Place it in a steamer lined with cheesecloth or a clean kitchen towel. Steam the rice for about 30 to 40 minutes. The rice should be tender and slightly sticky when done. - Combining coconut milk, sugar, and salt While the rice steams, gather your sauce ingredients. In a saucepan, combine 1 ½ cups of coconut milk, ½ cup of sugar, and ½ teaspoon of salt. - Heating instructions Heat this mixture over medium heat. Stir until the sugar dissolves. Avoid boiling the mixture to prevent curdling. - Mixing rice with coconut sauce Once the rice is cooked, transfer it to a bowl. Pour about 1 cup of the coconut mixture over the rice. Mix gently until the rice is well coated. Let it sit for about 20 minutes to soak up those delicious flavors. - Preparing mango slices While the rice soaks, prepare your mangoes. Peel and slice them into thin strips. This fresh fruit adds a lovely touch to your dish. - Serving suggestions To serve, place a portion of sticky rice on a plate. Arrange the mango slices on the side or on top of the rice. Drizzle some reserved coconut milk over everything. For a finishing touch, sprinkle toasted sesame seeds and garnish with fresh mint leaves. Enjoy this delightful dessert! To find ripe mangoes, look for skin that is slightly soft. Press gently; it should give a bit. You want mangoes that smell sweet near the stem. The best types for this dish are Nam Dok Mai and Ataulfo. They are sweet and smooth, perfect for sticky rice. Soak the glutinous rice for at least 4 hours. Soaking overnight gives the best texture. Drain the rice before steaming. Use a steamer lined with cheesecloth. Steam for 30-40 minutes until it becomes tender and sticky. This step is key for a perfect dish. When using coconut milk, heat it gently. Mix it with sugar and salt until dissolved. Avoid boiling to keep it creamy. For added taste, try toppings like toasted sesame seeds or fresh fruit. You can also use shredded coconut for extra texture. {{image_2}} You can make this dessert vegan by using different sugar types. Try coconut sugar or agave syrup. Both options add a nice sweetness without animal products. For coconut milk, look for a brand that is dairy-free. Most brands are vegan, but always check the label to be sure. Thai Mango Sticky Rice is naturally gluten-free. However, if you want to change it up, you can use alternative grains. Quinoa or millet can work as substitutes for glutinous rice. They give you a different texture but still taste great with coconut milk. You can add more fun to your dessert by including fruit toppings. Fresh berries or sliced bananas pair well with mango. For a unique twist, infuse your coconut milk with pandan leaves. This adds a lovely aroma and green color to the dish. Simply simmer the leaves in the coconut milk before mixing it with rice. To store leftover Thai mango sticky rice, place it in an airtight container. This will keep it fresh. Make sure to add any extra coconut sauce in the container as well. The rice can last in the fridge for about three days. After that, the texture may change, but it will still taste good. When you want to reheat sticky rice, use a steamer if possible. This method helps to maintain its soft texture. You can also use a microwave. Just add a little coconut milk to keep it moist. Heat it in short bursts, stirring in between. Serve the rice warm with fresh mango slices on top. Drizzle extra coconut sauce for more flavor. Enjoy your delicious dessert! Yes, you can make Thai Mango Sticky Rice ahead of time. Prepare the rice and coconut sauce. Store them separately in the fridge. When ready to serve, reheat the rice and add the sauce. This keeps the dish fresh and tasty. Absolutely! This recipe is great for meal prep. You can store portions in airtight containers. Divide the rice and mangoes for easy serving later. Just remember to keep the coconut sauce separate until serving. No, regular rice will not give the same texture. Glutinous rice is sticky and chewy, which is key for this dessert. If you can find glutinous rice, use it for the best results. Store leftovers in an airtight container in the fridge. They can last for about 2-3 days. Keep the mango slices separate to avoid sogginess. Yes, you can reheat the sticky rice. Use a steamer or microwave with a damp cloth. This helps keep the rice moist and prevents it from drying out. If you can’t find fresh mangoes, you can use canned mango slices. They work well in a pinch. Just make sure to drain any syrup before serving. Of course! You can add fruits like bananas or berries for a twist. Just make sure they pair well with coconut and mango flavors. Serve the sticky rice with mango slices on the side or on top. Drizzle extra coconut sauce over the dish for added flavor. Garnish with sesame seeds and mint for a lovely touch. This blog post has walked you through making Thai Mango Sticky Rice. You learned about key ingredients like glutinous rice, coconut milk, and ripe mangoes. I shared steps to prepare the rice, make the sauce, and serve the dish. You also gained tips on selecting fruits and enhancing flavor. Remember, experimenting with variations keeps the dish exciting. Store leftovers properly, and enjoy them later. This dessert is sure to impress anyone. Enjoy your cooking adventure and savor each bite!$

Indulge in the sweet and creamy goodness of Thai Mango Sticky Rice with this easy recipe! Perfect for dessert lovers, this delightful dish combines glutinous rice, rich coconut milk, and fresh mangoes for a tropical treat. Follow our simple steps to create this delicious dish that is sure to impress. Click through to explore the full recipe and bring a taste of Thailand to your kitchen! #ThaiMangoStickyRice #DessertRecipes #TropicalTreat #CookingAtHome

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Ingredients

1 cup glutinous rice

1 ½ cups coconut milk

½ cup sugar

½ teaspoon salt

2 ripe mangoes, peeled and sliced

1 tablespoon sesame seeds (toasted, for garnish)

Fresh mint leaves (for garnish)

Instructions

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for the best texture.

Drain the soaked rice and steam it in a steamer lined with cheesecloth or a clean kitchen towel for about 30-40 minutes, until the rice is tender and slightly sticky.

In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until sugar is dissolved, but do not bring it to a boil to prevent curdling.

Once the rice is cooked, transfer it to a bowl and pour about 1 cup of the coconut mixture over it. Mix gently until the rice is well coated, then let it sit for about 20 minutes to soak up the flavors.

While the rice is soaking, prepare the mangoes by slicing them into thin strips.

To serve, place a portion of the sticky rice on a plate, arrange the sliced mangoes on the side or on top of the rice.

Drizzle some of the reserved coconut milk over the entire dish for an extra burst of flavor.

Sprinkle toasted sesame seeds on top and garnish with fresh mint leaves for a refreshing touch.

Prep Time: 4 hours | Total Time: 5 hours | Servings: 4