Thai Sweet Sticky Rice with Mango Recipe

Glutinous rice: This type of rice becomes sticky when cooked, making it perfect for this dessert.

Coconut milk: Adds a rich, creamy texture and flavor to the sticky rice.

Sugar: Sweetens the coconut milk mixture.

Salt: Enhances the overall flavor of the dish.

Mangoes: Provides a fresh, fruity contrast to the creamy sticky rice.

When preparing glutinous rice, ensure it is soaked for at least one hour to achieve the desired sticky texture. Steaming the rice rather than boiling it helps maintain its integrity and prevents it from becoming mushy. When heating the coconut milk mixture, stir constantly to avoid scorching and ensure the sugar dissolves completely. Allowing the sticky rice to sit with the coconut milk mixture for 10 minutes ensures it absorbs the flavors fully. For a visually appealing presentation, arrange the mango slices neatly beside the rice and drizzle the remaining coconut milk mixture just before serving.

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

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the flavor of coconut milk while being lighter.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slightly different but pleasant flavor to the dish.

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

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

• Allow the sticky rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.

• Transfer the sticky rice to an airtight container. Make sure the container is clean and dry to maintain the rice's texture and flavor.

• Store the mango slices separately in another airtight container. This prevents the fruit from making the rice too moist.

• Place both containers in the refrigerator if you plan to consume within 2-3 days. The sticky rice and mango slices will stay fresh and flavorful.

• For longer storage, freeze the sticky rice in a freezer-safe container. Ensure the container is tightly sealed to avoid freezer burn.

• When freezing, consider portioning the sticky rice into smaller servings. This makes it easier to thaw only what you need.

• To reheat, steam the sticky rice for about 10 minutes or until it’s warm and soft. Avoid microwaving as it can dry out the rice.

• Thaw the mango slices in the refrigerator overnight if frozen. Serve them fresh with the reheated sticky rice.

• Drizzle the remaining coconut milk mixture over the reheated sticky rice and mango slices just before serving to enhance the flavors.

• 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 to prevent drying out.
  4. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.
  5. Reheat the coconut milk mixture separately in a microwave-safe container for about 30 seconds.
  6. Serve the warm sticky rice with mango slices and drizzle the reheated coconut milk mixture on top.

• Steaming Method:

  1. Set up a steamer and bring the water to a boil.
  2. Place the sticky rice in a heatproof dish and cover it with aluminum foil.
  3. Steam the rice for about 5-7 minutes until it is heated through.
  4. Warm the coconut milk mixture in a small saucepan over low heat until just warm.
  5. Serve the steamed sticky rice with mango slices and pour the warm coconut milk mixture over it.

• Stovetop Method:

  1. Place the sticky rice in a non-stick skillet or saucepan.
  2. Add a tablespoon of water to the rice to help it rehydrate.
  3. Cover the skillet with a lid and heat over low to medium heat for 3-5 minutes, stirring occasionally.
  4. In a separate small saucepan, gently reheat the coconut milk mixture over low heat.
  5. Serve the warmed sticky rice with mango slices and drizzle the reheated coconut milk mixture on top.

• Steamer: Used to steam the soaked glutinous rice until it is cooked to perfection.

• Saucepan: Necessary for heating the coconut milk, sugar, and salt mixture over medium heat.

• Mixing bowl: Ideal for combining the steamed rice with the coconut milk mixture.

• Measuring cups: Essential for accurately measuring the glutinous rice, coconut milk, and sugar.

• Measuring spoons: Used to measure the salt precisely.

• Wooden spoon: Perfect for mixing the rice and coconut milk mixture together.

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

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

• Serving plates: Used to present the sticky rice and mango slices beautifully.

• Ladle: Handy for drizzling the remaining coconut milk mixture over the sticky rice and mango.

Soak rice overnight: Soaking glutinous rice overnight reduces the cooking time and ensures even texture.

Use canned coconut milk: Opt for canned coconut milk to save time on extracting fresh coconut milk.

Pre-cut mangoes: Buy pre-cut mango slices to avoid the hassle of peeling and slicing.

Microwave method: Use a microwave to heat the coconut milk mixture quickly instead of a saucepan.

Batch cooking: Prepare a larger batch of sticky rice and store it in the fridge for quick assembly later.