Mango Sticky Rice with Regular Rice

Ingredients

• ¾ cup (about 150 g), uncookedshort-grain rice (glutinous rice can also be used)
• 240 mlwarm water, for soaking
• 120 mlcold water, for cooking
• 120 mlunsweetened coconut milk
• 2 tbsp (about 25 g)sugar (cane sugar or coconut palm sugar)
• ¼ tspsalt
• 240 mlunsweetened coconut milk
• 2 tbsp (about 25 g)sugar (cane sugar or coconut palm sugar)
• ¼ tspsalt
• 1 tbsp (about 8 g)rice starch or cornflour
• 1 tbsp (15 ml)water
• 2mangoes
• 1 tspsesame seeds (optional)
• to tastemint leaves (optional)

Instructions

1. 1

   Soak the rice

   Soak ¾ cup of short-grain or glutinous rice in warm water at about 60°C for 1 hour.

2. 2

   Drain the rice

   Drain the soaking water. Leave short-grain rice unwashed; rinse glutinous rice before continuing.

3. 3

   Mix the liquids

   Add ½ cup of cold water, ½ cup of unsweetened coconut milk, 2 tbsp of sugar and ¼ tsp of salt to the soaked rice. Stir to combine.

4. 4

   Cook the rice

   Cook the rice mixture in a rice cooker. When the cycle finishes, leave it covered in the cooker for 10 minutes before lifting the lid.

5. 5

   Make a slurry

   Stir 1 tbsp of cornflour or rice starch into 1 tbsp of cold water until smooth, then set aside.

6. 6

   Heat the coconut

   Put 1 cup of unsweetened coconut milk, 2 tbsp of sugar and ¼ tsp of salt in a small saucepan. Heat over medium heat until simmering.

7. 7

   Thicken the sauce

   Pour the starch slurry into the saucepan, stirring quickly to prevent lumps. Keep stirring until thick and glue-like, then remove from the heat.

8. 8

   Soak the rice

   Pour half of the coconut sauce over the cooked rice and stir until the liquid has been absorbed.

9. 9

   Shape the rice

   Line a small round bowl with cling film. Add half of the rice and press it firmly into the bowl.

10. 10

    Unmould the rice

    Turn the bowl over onto a serving plate to release the rice.

11. 11

    Prepare the mango

    Peel a ripe mango, cut it into slices and arrange them around the rice.

12. 12

    Finish and serve

    Drizzle the rice with coconut sauce and sprinkle with toasted sesame seeds. Add mint leaves to decorate, if using, and serve.

What is mango sticky rice?

Mango sticky rice is a Thai dessert traditionally made with glutinous rice, coconut milk and ripe mango. Despite its name, glutinous rice contains no gluten; it is named for its sticky texture when cooked.

This version uses short-grain rice and a rice cooker for a practical home adaptation. Soaking the rice first and letting it rest after cooking helps it turn tender enough to absorb the sweet coconut mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 0g protein, 0g carbs, 0g fat.

The rice and sugar provide most of the carbohydrates, while coconut milk supplies much of the fat. Mango adds fruit sugars and some fibre; serve a smaller mound with extra fresh mango if you want to balance the rich coconut rice with more fruit.

Choosing the rice

Short-grain rice: this is the regular-rice option in the recipe and gives a tender, cohesive result. Leave it unwashed after soaking so its surface starch can help the cooked grains hold together.

Glutinous rice: use it if you want a closer match to the classic texture. Rinse it after soaking, as directed, before adding the cooking liquid.

Soaking and cooking

Soaking time: give the rice the full hour in warm water at about 60°C. This helps the grains cook through more evenly in the rice cooker.

Resting time: once the cooking cycle is complete, keep the lid closed for 10 minutes. The covered rest lets the rice settle and finish absorbing moisture.

Getting the coconut sauce right

Rice mixture: the first portion of coconut milk, sugar and salt goes into the cooker with the rice. Once cooked, mix in half of the thickened sauce so the grains absorb its flavour.

Topping sauce: stir the starch into cold water before adding it to the simmering coconut milk. Stir continuously as it thickens; it should be glossy and thick enough to drizzle.

Shaping and serving

Moulding: line the bowl with cling film and press the rice in firmly so it holds its shape when turned out. A small round bowl makes a neat serving mound.

Mango: peel and slice the fruit just before serving, then arrange it around the rice. Choose ripe mangoes that smell fragrant and yield slightly to gentle pressure.

Timing and texture cues

Allow about 60 minutes for soaking, followed by the rice cooker cycle and its 10-minute rest. The stated total time is 100 minutes, although cooker cycles can vary.

The finished rice should be soft and cohesive, with the coconut liquid absorbed rather than pooling at the bottom. The topping sauce should thicken in the pan but remain pourable.

What to serve alongside

Serve the rice with the fresh mango and extra coconut sauce while the fruit is juicy and the rice is soft. Mint and toasted sesame seeds provide a fresh finish and a little contrast.

For a lighter-feeling plate, serve smaller portions alongside fresh fruit. This is a rich, sweet dish, so it also works well as a shared dessert after a simple meal.

Recipe notes & tips

• Use a bowl lined with cling film to make unmoulding the rice easier.
• Measure the warm soaking water and check it is about 60°C before adding the rice.
• Stir the starch into cold water until smooth before it goes into the hot coconut milk.
• Keep stirring the sauce as it thickens to help prevent lumps forming.
• Slice the mango close to serving time so it stays juicy and fresh.

Variations

• Use glutinous rice: rinse it after soaking for a more traditional sticky texture.
• Change the sugar: use cane sugar or coconut palm sugar as suggested in the recipe.
• Add sesame: sprinkle toasted sesame seeds over the finished dish for a nutty touch.
• Add mint: scatter mint leaves over the top for a fresh finish.
• Serve in portions: shape the rice in two smaller bowls instead of one larger mould.

Common mistakes to avoid

• Skipping the soak: the rice may cook less evenly; soak it for the full hour.
• Washing short-grain rice: this removes surface starch; drain it without rinsing.
• Lifting the lid straight away: the rice needs to rest covered for 10 minutes after cooking.
• Adding dry starch: it can clump in the sauce; mix it with cold water first.
• Stopping the sauce too soon: it may be thin; keep stirring until it thickens to a glue-like consistency.

How to store

Store leftover rice and mango separately in airtight containers in the fridge for up to 2 days. Reheat the rice gently with a small splash of water or coconut milk, and add the mango after reheating.

Frequently asked questions