Thai Sweet Sticky Rice with Mango Recipe

Glutinous rice: This type of rice is essential for achieving the sticky texture and cannot be substituted with regular rice.

Coconut milk: Use full-fat coconut milk for the best flavor and consistency.

Sugar: Adds sweetness to the coconut milk mixture.

Salt: Enhances the overall flavor of the dish.

Mangoes: Ripe and juicy mangoes are perfect for this dessert, adding a fresh and fruity contrast to the creamy rice.

When preparing glutinous rice, ensure you rinse it thoroughly until the water runs clear to remove excess starch. This step is crucial for achieving the desired texture. When steaming, use a cheesecloth or a muslin cloth to line the steamer, preventing the rice from sticking and allowing for even cooking. For the coconut milk mixture, gently heat it without boiling to maintain its creamy consistency. After mixing the rice with the coconut milk, cover it and let it sit for the full 10 minutes to allow the flavors to meld perfectly. When serving, arrange the sliced mangoes artfully on top of the rice to create an appealing presentation.

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

• glutinous rice - Substitute with arborio rice: Arborio rice, commonly used in risotto, also becomes creamy and sticky when cooked, providing a similar consistency.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor and creaminess of coconut milk.

• coconut milk - Substitute with evaporated milk with coconut essence: Evaporated milk mixed with coconut essence can provide a rich and creamy texture similar to coconut milk.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note, making it a good alternative to sugar.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor that can complement the dish well.

• salt - Substitute with soy sauce: A small amount of soy sauce can add a similar salty flavor with an additional umami depth.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral taste.

• ripe mangoes - Substitute with ripe peaches: Ripe peaches have a similar sweetness and texture, making them a good alternative to ripe mangoes.

• ripe mangoes - Substitute with ripe papayas: Ripe papayas offer a comparable sweetness and tropical flavor, suitable as a substitute for ripe mangoes.

• Allow the sticky rice to cool completely before storing. This helps maintain its texture and prevents it from becoming overly mushy.
• Transfer the cooled sticky rice to an airtight container. Ensure the container is sealed tightly to keep out moisture and air.
• Store the sticky rice in the refrigerator if you plan to consume it within 2-3 days. This will keep it fresh and safe to eat.
• For longer storage, place the sticky rice in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the sticky rice in the refrigerator overnight if frozen. This gradual thawing process helps maintain its texture.
• To reheat, steam the sticky rice for about 5-10 minutes until it’s warmed through. Alternatively, you can microwave it with a damp paper towel covering the container to retain moisture.
• Store the mango slices separately in an airtight container in the refrigerator. They should be consumed within 1-2 days for the best flavor and texture.
• Avoid freezing the mango slices as they can become mushy and lose their vibrant flavor upon thawing.
• When serving, combine the reheated sticky rice with fresh mango slices for the best taste and presentation.

• microwave method:

  1. place the sticky rice in a microwave-safe dish.
  2. sprinkle a few drops of water over the rice to add moisture.
  3. cover the dish with a damp paper towel or microwave-safe lid.
  4. heat on medium power for 1-2 minutes, checking and stirring halfway through.
  5. serve with fresh sliced mangoes on top.

• stovetop method:

  1. transfer the sticky rice to a non-stick pan.
  2. add a splash of coconut milk or water to prevent drying out.
  3. heat on low, stirring occasionally, until the rice is warmed through.
  4. plate the rice and top with sliced mangoes.

• steaming method:

  1. place the sticky rice in a heatproof dish or bowl.
  2. set up a steamer and bring the water to a boil.
  3. steam the rice for about 5-7 minutes until heated thoroughly.
  4. serve with sliced mangoes.

• oven method:

  1. preheat the oven to 300°F (150°C).
  2. spread the sticky rice in an oven-safe dish.
  3. cover the dish with aluminum foil to retain moisture.
  4. bake for 10-15 minutes, checking occasionally.
  5. top with sliced mangoes before serving.

• Measuring cup: Essential for accurately measuring the glutinous rice and coconut milk.

• Strainer: Used to rinse the glutinous rice until the water runs clear.

• Large bowl: Needed to soak the rice in water for at least 4 hours or overnight.

• Steamer: Required to steam the rice until it becomes tender.

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

• Wooden spoon: Handy for mixing the cooked rice with the coconut milk mixture.

• Serving plate: Used to serve the sticky rice with sliced mangoes on top.

• Knife: Necessary for peeling and slicing the ripe mangoes.

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

Rinse efficiently: Use a fine mesh strainer to quickly rinse the glutinous rice until the water runs clear.

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

Steam setup: Prepare your steamer in advance to ensure the rice cooks evenly and quickly.

Heat coconut milk: While the rice is steaming, simultaneously heat the coconut milk, sugar, and salt to save time.

Slice mangoes ahead: Peel and slice the mangoes while the rice is soaking or steaming.