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Mango Sticky Rice

Southeast Asian · 50 min · Easy · 4 servings

Mango Sticky Rice

Warm coconut-sweetened glutinous rice with cold ripe mango and a salty coconut sauce poured over. The salt is what makes it.

~630 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-freenut-free
Plan it:

Method

  1. 1

    Steam the rice

    ⏱ 30 min

    Drain the soaked rice and steam it over simmering water for 25–30 minutes until translucent and tender. Soaking is not optional — unsoaked glutinous rice stays chalky in the middle.

  2. 2

    Sweeten it

    ⏱ 20 min

    Warm the coconut milk for the rice with the sugar and half the salt in a pot until dissolved. Pour it over the hot rice in a bowl, stir once, cover, and leave 20 minutes to absorb.

  3. 3

    Make the salty sauce

    ⏱ 5 min

    Whisk the coconut milk for the sauce with the rest of the salt and the cornstarch in a pot and warm until just thickened. It should taste distinctly salty against the sweet rice.

  4. 4

    Plate

    Mound the warm rice beside cold sliced mango, spoon the salty sauce over the rice and scatter with toasted sesame seeds.

Notes

The contrast is the dish: warm rice, cold fruit, sweet against salty. Underripe mango ruins it — the fruit should be soft enough to slice with a spoon.

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