Coconut Sticky Rice with Mango

Name: Coconut Sticky Rice with Mango
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 1 cup Thai sweet rice (this is the short-grained rice also called Thai sticky or Thai glutinous rice); 14 ounces coconut cream (we love Mae Ploy and Arroyo-D because they're rich and creamy); zest of 2 limes; a small pinch of salt; ¼ cup sugar; 1 mango, peeled, seeded, and chopped into small square pieces, saving some for garnish; garnish: lime leaves, cut into chiffonade and a swirl of vanilla bean paste, if desired

2 steps

Prep:20minCook:40min

The perfect follow-up to Thai Red Curry with Chicken and Cashews: Coconut Sticky Rice with Mango. It’s easy and a crowd favorite. Rather than cooking in water, Thai rice is soaked and then steamed above water. The result is glutinous rice, which just loves to absorb coconut milk after it’s finished cooking. It’s easy to make in advance and re-steam when you need it.

Updated at: Thu, 17 Aug 2023 10:32:44 GMT

Nutrition balance score

Unbalanced

Nutrition per serving

Calories643.3 kcal (32%)

Total Fat10.2 g (15%)

Carbs135 g (52%)

Sugars50.3 g (56%)

Protein5.2 g (10%)

Sodium110.7 mg (6%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupThai sweet rice

this is the short-grained rice also called Thai sticky or Thai glutinous rice

14 ouncescoconut cream

we love Mae Ploy and Arroyo-D because they're rich and creamy

¼ cupsugar

peeled, seeded, and chopped into small square pieces, saving some for garnish

lime leaves

cut into chiffonade a s

vanilla bean paste

if desired

Instructions

Step 1

Soak the rice in plenty of water overnight. (If you forget to soak the rice, soaking for about 3 hours in warm water should do the trick.) Drain, and then place it in the steaming basket of a rice cooker and steam for about 30 minutes until tender. No rice cooker? No problem! You can also cook the rice in a steamer, covered, above an inch or two of simmering water. (Find the best steamer here at Hipcooks.)

Step 2

Turn it out into a large bowl. Add the coconut cream, lime zest, sugar, salt, and all but about a ⅓ cup of the chopped mango. Stir and spoon the mixture into small ramekins or little coffee cups. Allow to set for a few moments, and then turn out onto a plate. Decorate with a swirl of vanilla bean paste, reserved mango, and scatter with the lime leaves.