Mango Sticky Rice

Ingredients

• 250 g (1 1/4 cups)glutinous rice, uncooked
• 240 ml (1 cup)canned coconut milk
• 50 g (1/4 cup)sweetener of choice
• 2 g (1/3 tsp)sea salt
• 120 ml (1/2 cup)canned coconut milk
• 19 g (1 1/2 tbsp)sweetener of choice
• 4 g (1 1/2 tsp)cornstarch or tapioca flour
• 1 pinchsea salt
• 1–2 largemangoes, peeled and sliced
• To garnishtoasted sesame seeds or coconut flakes

Instructions

1. 1

   Soak the rice

   Rinse the rice in a fine-meshed sieve under cold running water until the water runs clear. Fill a large pot with cold water and rest the sieve over it so the rice is submerged. Soak for at least 1 hour, preferably 3 hours or overnight.

2. 2

   Steam the rice

   Drain the soaking water and add fresh water to the pot until it is about one-third to one-half full. Bring it to a boil, then set the sieve over the simmering water, making sure it does not touch the water. Cover the sieve with a kitchen towel and a lid; steam for 30–50 minutes, or until tender. The time depends on the soak: it may be close to 1 hour after a 1-hour soak and about 30 minutes after a 3-hour soak. A steamer basket can also be used.

3. 3

   Make the sauce

   In a pan, combine 240 ml coconut milk, 50 g sweetener and 2 g sea salt. Bring to the boil, stirring to dissolve the sweetener; taste and add more sweetener if needed. Turn off the heat, stir in the steamed rice, cover the pan and leave it for about 45–60 minutes.

4. 4

   Thicken the sauce

   Add 120 ml coconut milk, 19 g sweetener, a pinch of sea salt and the cornstarch to a pan. Bring to the boil and simmer over medium heat for about 1 minute, until thickened.

5. 5

   Serve the dessert

   Put about 80 ml (1/3 cup) sticky rice on each dessert plate and arrange the mango slices beside it. Spoon over some sauce and finish with sesame seeds or coconut flakes.

What is mango sticky rice?

Mango sticky rice is a Thai dessert of glutinous rice coated in sweet coconut milk, served with ripe mango and often an extra pour of coconut sauce. The contrast of warm, soft rice and cool, juicy fruit is central to its appeal.

This version steams the rice rather than boiling it, then lets it absorb a lightly salted coconut mixture. That resting time helps the grains become glossy and flavourful.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 6g protein, 62g carbs, 6g fat.

The rice and sweetener provide most of the carbohydrates, while coconut milk contributes most of the fat. The rice and coconut milk also provide some protein, and mango adds fruit and sweetness. For a more balanced plate, serve a modest portion alongside a meal with a savoury protein-rich dish.

Choose the right rice

Glutinous rice: despite its name, this rice is not wheat-based; it gets its characteristic sticky texture when cooked. Rinsing until the water runs clear removes loose starch from the surface.

Soaking: give the rice at least 1 hour in cold water, and longer if you can. A longer soak can help it steam more evenly.

Steam without boiling

Water level: keep the sieve above the simmering water rather than letting the rice sit in it. The rice cooks in steam and stays cohesive instead of becoming waterlogged.

Cover: the towel and lid help contain the steam. Keep the towel securely away from the heat source, and check the rice towards the end of cooking.

Give the rice time to absorb

Coconut mixture: stir the steamed rice into the hot coconut milk, sweetener and salt, then cover it. The 45–60-minute rest allows the rice to take up the liquid and become creamy.

Texture: cooked grains should be tender and sticky, not hard in the centre. If they are not tender, continue steaming until they are, before adding them to the coconut mixture.

Balance the coconut sauce

Main sauce: taste the coconut milk mixture before adding the rice, since different sweeteners vary in sweetness. The small amount of salt helps balance the sweetness.

Extra sauce: simmer the second coconut mixture for about 1 minute, just until thickened. Stir as it heats so the starch does not clump.

Pick ripe mangoes

Fruit: use mangoes that give slightly when pressed and smell fragrant near the stem. Ripe fruit brings fresh acidity and sweetness alongside the rich rice.

Serving: arrange the slices beside the rice and spoon the extra sauce over the rice rather than covering all the fruit. Sesame seeds or coconut flakes add a little contrast on top.

Plan the timing

The listed 40 minutes does not include the recommended rice soak or the 45–60-minute rest after mixing in the coconut sauce. Soak the rice ahead of time, then allow for the resting period when planning to serve.

The steaming time varies with the length of the soak, so use tenderness as the final cue rather than relying only on the clock.

Recipe notes & tips

• Rinse the rice until the water runs clear to remove excess surface starch.
• Soak the rice ahead of time, ideally for 3 hours or overnight.
• Make sure the sieve sits above the water while the rice steams.
• Taste the first coconut mixture before stirring in the rice and adjust its sweetness if needed.
• Use ripe mangoes for the best fragrance and juicy contrast.
• Stir the extra sauce as it simmers so the starch thickens it evenly.

Variations

• Refined sugar-free: choose a preferred non-refined sweetener in place of sugar.
• Tapioca option: use tapioca flour instead of cornstarch to thicken the extra sauce.
• Coconut topping: finish with coconut flakes instead of toasted sesame seeds.
• Sesame topping: use toasted sesame seeds for a nutty finish.
• Adjust the sweetness: add more sweetener to the first coconut mixture to taste.

Common mistakes to avoid

• Rice touching the water: it can boil rather than steam; keep the sieve above the water line.
• Skipping the soak: the rice may cook unevenly; soak it for at least 1 hour.
• Stopping before tender: hard centres will remain after mixing; steam until the grains are tender.
• Serving straight away: the rice will not have time to absorb the coconut mixture; leave it covered for 45–60 minutes.
• Lumpy extra sauce: starch can clump if left unstirred; stir as the sauce heats and thickens.

How to store

Store leftover rice, sauce and mango in separate airtight containers in the fridge for up to 2 days. Reheat the rice gently with a splash of coconut milk until warm, and add the mango after reheating.

Frequently asked questions