Use this recipe to make your favorite Thai dessert, homemade Thai Mango Sticky Rice!
- Soak your rice for at least two hours and up to five hours. If you forget about it and soak it too long like for a day or more, it ferments and gets gross, lesson learned!
- Drain your rice.
- Steam your rice using your preferred method, whether it’s a Thai Sticky Rice Steamer or using the splatter guard method like I do.
- If you try that method, fill a saute pan, or pot with water until it’s about three inches below the top of the pot. Bring it to a boil.
- Then place the splatter guard on top of the pot and spread out the rice in a thin layer.
- Place another pot or bowl on top of the splatter guard so it covers the rice, but doesn’t touch it.
- Let the rice cook for about 20 minutes or so, until it’s sticking together and cooked through. I like to taste it to see if it’s reached the soft, sticky texture.
- While the rice is cooking, start on the coconut sauce you will mix into the rice.
- Place the coconut milk, sugar and salt in a small pot, and bring to a boil, stirring until the sugar is dissolved.
- Once the rice is cooked, place it in a bowl or dish of your choice.
- Pour some of the coconut sauce into your sticky rice and stir until it’s well mixed. You wont use all the sauce, save about 1/2 cup of it or so to pour on top of each serving.
- Put a cloth over the top of the rice, and let it rest for about 30 minutes to let the rice absorb the coconut sauce.
- Place the sticky rice, and mango on a plate and add the leftover coconut sauce to your heart’s delight.
The only rice you can use to make Thai sticky rice is called Thai sweet rice or glutinous rice. If you use normal rice it wont be sticky.
I like the sauce I stir into the rice to not be as sweet since I put the sweet coconut topping on it. But feel free to make it sweeter if you prefer that!
- Serving Size: 4